"Flatbreads and flavors" by Alford and Duguid is one of my favorite
cookbooks--highly recommended for both tasty recipes and for the
background on how these breads fit into traditional diets. Another
book by the same couple, "Home Baking Around the World", also has a
lot of interesting stories along with some more good breads.
Other bread books with a lot of good historical bits are Elizabeth
David's English Bread and Yeast Cookery; and Bernard Clayton's Breads
of France--lots of traditional regional breads in both books, some of
them 'flatter' than others.
--diane in los angeles
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