This is the first book to explore the wide world of flatbreads, it includes over 200 recipes from all over the globe. Highlights include Afghan Homestyle Naan, Xichuan Pepper Bread, and Cumin-scented Puri. Also includes many recipes for complementary meat and vegetable dishes, such as Black Bean Mole and an Ancho Chile Salsa to enjoy with Tortillas; Tunisian Grilled Vegetable Salad paired with Egyptian Fenugreek Cornbread; Mediterranean Olive Salad accompanied by Moroccan Anise Bread; and Turkish Lamb Kebabs wrapped in Fresh Pita. Winner of the 1996 James Beard Foundation Cookbook of the Year.