There’s plenty to be said for lofty, airy loaves of bread that dramatically puff up in their pans in the oven. But flatbreads—despite being, you know, flat—are just as dramatic in flavor, texture, and visual appeal. Examine, if you will, Moroccan mlaoui, with all of its buttery, chewy layers, or a chile- and garlic-stuffed kulcha, beautifully burnished under the heat of a broiler and dusted with fiery red chile powder. (Sourdough boules, I love you, but you’re in an entirely different class.) Pizza is arguably the world’s most beloved flatbread—and its ancestor focaccia is also damn fine, if you ask us. Some flatbread recipes, such as scallion bing and naan, get a little rise out of yeast, which gives them a more bready quality too; others have no leavening at all, including Gujarati theplas, Turkish gözleme, and tortillas. The world abounds with flatbread, and your kitchen should too.