From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a catch-all term for any bread that is thin and flat, leavened with yeast or not, of any texture, from chewy and soft to crisp. Flatbreads are becoming more and more common on North American tables, thanks to the influx of foreign cuisines. It is not uncommon for a supermarket to carry a varied assortment of ethnic flatbreads, including focaccia, lavash, naan, pitas and tortillas. 2. a thin, dry-type wafer of Scandinavian origin made of rye flour dough.
