This book focuses on traditional flatbreads, toppings and fillings.Unleavened flatbreads include Mexican tortillas, Indian chapatis and parathas, Northern European crisp breads, West Indian roti, Mediterranean socca, Armenian lavash and French crepes. Filled flatbreads include empanadas, boreks, calzones and stromboli, and Middle Eastern pitas and zata, Indian naan; Italian, Georgian and Arabian pizzas; Italian focaccia; and Mexican tostadas.
