Flatbread is one of the oldest breads around. Archaeologists have even found it in ancient tombs. While it may not be new, “we seem to be using flatbread more than ever now,” says Michael Boroskas, executive chef at Southern New Hampshire University, Manchester. Diners there devour about 200 to 300 flatbreads every day, some pizza, some with a salad on top and still others served alongside ethnic dishes such as curry. And Boroskas is not alone in his observation. Operators everywhere are ...

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