I've always accepted that all around the Levant and Mediterranean
littoral, man has used all that barely leaven flat or nearly so
bread with far greeter ingenuity that the Scots ever were able to
lend to oat cakes. If ever there was evidence that food travels
better than folks, a trip to the Indian subcontinent where the
locals likewise work magic in, within and atop thin breads.

True, but why didn't the idea travel to northern Europe? There seems
no obvious technological, resource or ideological barrier that would
have made cooking flatbread with a filling impossible north of Lyon.

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