For a long time, this was our proverbial and literal bread and butter. Methodologically, it resembles a scallion pancake, or cong you bing, but philosophically it follows the French principle of maximizing butter content. At MSF, the undisputed Commander of Flatbread was our sous-chef Emma Sullivan. We used to make as many as two hundred of these in a batch. After you make twenty-four, you’ll understand why MSF opted for an early retirement.