flatbread

But every culture that makes bread has a flatbread with topping and spices popped in the oven dish.

Grilled salami on piadina (a unique soft local flatbread), big slabs of grilled pancetta dripping with fat and salt, just unbelievable.

It shouldn't take 30 attempts to get a basic flatbread recipe to be edible.

I feel their best menu item was the turkey sausage flatbread sandwich they discontinued like 10 years ago.

Sometimes, I'll make enough hummus and stack of flatbread for two or three days worth of lunch.

Like there is a tiiiiny difference between a flatbread and a flat bread.

On the other hand I'd argue flatbread with something on it is one of the base foods.

Since you’ve travelled enough to have a greater understanding, could you share with us your knowledge of a culture that makes flatbread but doesn’t put stuff on top of it?

I chose a turkey flatbread sub at Subway yesterday.

> of a culture that makes flatbread but doesn’t put stuff on top of it Imeretian (Imeruli) khachapuri Because it's in it, heh!

Unless you think the inabriated guy with the poncho selling roadside flatbread is actually happier than his ancestors, it's hard to argue we did a good job helping them.

The guys who sell flatbread on the street here cook it on reused refrigerator condensers on top of a bed of charcoal, which can be on the ground between rocks, or more commonly, in a metal pan atop a (presumably stolen) shopping cart.

After all, at a fundamental level pizza is oven-baked "stuff on flatbread", even the flatbread (dough) can be customised (different styles, seasoning, stuffing), to say nothing of the base sauce, cheeses and other toppings.

I think most Americans would consider those foods very "exotic." I was an adult before I ever ate chickpeas (in any form), really any beans outside of Taco Bell refried beans, eggplant (in any form), tzatziki, any sort of flatbread, lentils, avocado, zucchini, cauliflower.