While thinking about pizza, I found some flatbread info in McGee.
"...This puffing, and the bread's thinness, make them tender; and since neither requires a strong gluten, flatbreads can be made from all kinds of grains. Despite the short baking time, the high temperatures develop a delicious toasted flavor across the extensive surface of flatbreads....
...When puffing is undesirable - in crackers, for example, which would become too fragile - the sheeted dough is "docked," or pricked in a regular pattern with a pointed utensil - a fork, or a special stamp - to form dense gluten nodes that resist puffing."
(I left out a few countries/breads)
Israel - matzoh
Armenia - lavash
Italy - carta di musica
Norway - lefse
Scotland - bannock
China - shaobing, baobing
India - chapati, paratha, phulka, puri, golegappa (golgappa), lucchi
Mexico - tortilla
Iran - sangak
Italy - focaccia, pizza
Egypt - baladi
Ethiopia - injera
India - naan
U.S. - English muffin, soda cracker, pretzel
Semolina, potato, oat, barley, wheat, maize, teff... doesn't this make you want to experiment?