The first time I went to Morocco I was fascinated by the many varieties of flatbread, many of which were not particularly flat.
So this reminded me of SCA research by Mistress Judith bas Rabbi Mendel into early forms of matzah (unleavened bread made for Passover) being as thick as a finger.
“EVOLUTION OF THE FOODS SERVED AT A MEDIEVAL PASSOVER SEDER IN ASHKENAZI EUROPE” By Mistress Judith bas Rabbi Mendel, OL, OSC
(completely unrelated, but just so I have the links in the same place, here are someone else’s experiments in homemade matzoh)
I tried some of her experiments, but unleavened bread that thick was challengingly dense. But also, until Morocco, I had never seen bread that thick being called flatbread.
To get some idea of