For flat bread, I use a generic white bread dough recipe, roll it thin and fry it in a dry cast iron pan. I use it for tziki and souvlaki often served with Greek salad. It is somewhere between a traditional Greek flat bread and naan bread. The other flat bread I make is fried in lard. It is super common on the west coast and referred to as fry bread. Same dough recipe, but the dough is made flat in your hands and then fried in the lard. If you make them slightly large then you can use them with canned salmon, usually home canned, sometimes smoked, with some aol, and voilà BC tacos.