Centuries before bread ovens came into use, simple flatbreads were being baked on hot stones. Today there are many kinds of flatbread still being rolled or patted out by hand—chapatis, tortillas, piadine, to name only a few—but now they are baked on an iron griddle.
Freshly milled whole wheat flour and water can make a very good plain dough. To this, I add fenugreek, cilantro, and hot pepper for a flavorful flatbread that is a bit more savory. Serve them hot, dabbed with good butter, thick yogurt, or a fresh creamy cheese.