Flatbread
Bread rolled or patted thin and cooked quickly. It may be leavened or unleavened.
Also: flat bread
Flatbreads are among the oldest breads. Dough of flour and water is flattened and baked on a hot stone, a griddle, the wall of a clay oven or directly in embers. Some contain no leavening, such as chapati, tortilla and matzo. Others are lightly raised, such as naan, pita and Ethiopian injera. They cook in minutes and need little fuel. In many cuisines the flatbread also serves as plate and spoon, used to pick up other food.