A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough.

The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world.

[1] In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region.

Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a kind of rush).

[2][3] Primitive clay ovens (tandir) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East.