Filled.
I would guess the many poverty flatbreads of the British isles must have
been topped at times with onions and perhaps cheese, but the developmental
effort seems to have moved toward savory pies.
Another structural reason is that the UK/Ireland flatbreads are generally
griddle cakes rather than oven cakes.
Northern Europe as a whole is not devoid of topped and filled flatbreads --
bialy come to mind, there is an Alsatian onion bread, etc.


--
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
www.ethnicook.com
www.historycook.com


"Jack Campin - bogus address" wrote in message
...
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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