The history of flatbreads began during the Neolithic period, and marched forward according to ingredient availability, socioeconomic conditions, and technological advancements. Flatbreads were the first breads, simply made from stoneground grains and water rolled into a flat dough.
Baked on heated rocks and later in clay ovens, such breads were a staple of many cultures. Each culture put its mark on the breads, developing their individual identities as Indo-Persian naan, Near- and Middle-Eastern pita, Scandinavian flatbrots, and North- and Central-American tortillas.