A lot of cultures have fabulous flat breads. Just for kicks here are all of the regional flatbreads listed in Wikipedia:
Europe, Central & West Asia
Afghan bread or "Nan" (Afghanistan)
Barbari bread (Persia)
Bazlama (Turkey): made from wheat flour, drinking water, table salt
Bolanee (Stuffed flatbread) (Afghanistan): a vegetarian flat-bread dish
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
Flatbrød (Norway): barley flour, salt, and water
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Gözleme (Turkey): folded over a savory filling and fried on a griddle
Hoggan (Cornwall): made from barley flour containing pieces of green pork and potato
Lángos (Hungary)
Lavash (Armenia, Azerbaijan and Iran)
Matnakash (Armenia)
Obi Non (Afghanistan and Uzbekistan)
Opłatek (Poland)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pide (Turkey)
Pita (Greece)
Pită/Lipie (Romania)
Pizza (Italy)
Podpłomyk (Poland)
Rieska (Finland)
Sacramental bread
Sangak (Persia)
Sheermal (Persia and Indian subcontinent)
Shoti (Georgia)
Somun and Lepina (Bosnia and Herzegovina)
Taftoon Bread (Persia)
Tonis Puri (Georgia)
Torta (Spain)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Yufka (Turkey): wheat flour, water and table salt
Middle East and Africa
Yemenite lahohAish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
Gurrasa (Sudan)
Harsha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour and water
Khebz (Levant)
Khubz (Arabian Peninsula)
Lahoh (Somalia, Djibouti, Yemen)
Malooga (Yemen): water, yeast, salt and flour
Mandazi (Swahili coast)
Markook (Levant)
Matzo (Israel): white plain flour and water
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean and Middle East)
South and East Asia
Indian pesarattuBhakri (India): made with water and typically millet flour
Bhatura (India): typically made with white flour, yogurt, ghee (or oil), and yeast
Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
Bing (China)
Bánh (Vietnam)
Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water, and salt
Poli (India): made from whole wheat flour, water, and salt. It is folded and layered round flat bread.
Fulka (India): made from whole wheat floor, water, and salt. It is like a baked variety of Puri
Green onion pancake (China): made with oil and minced scallions (green onions)
Paratha (India, Sri Lanka, Nepal)
Khanom buang (Thailand): rice flour
Laobing (China)
Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
Naan (Central and South Asia): leavened with yeast, unlike Roti bread
Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
Roti (Central and South Asia)
Roti canai (Malaysia and Indonesia)
Sanchuisanda: baked in ashes[2]
Americas
Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Flatbread (North America): made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Frybread (United States)
Pan de Semita (Mexico)
Johnnycake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire