Does anyone have a particular recommendation for a book that is either entirely about flatbreads or at least contains a nice large section on them?  Honestly, I'm mostly interested in the Indian flatbreads, but I'd love to learn some of the Eastern Europe, Mediterranean and African flatbreads as well.

I'd also appreciate links to any of your favorite recipes on the Fresh Loaf or elsewhere.

-Toby

I am trying to properly proof a nice super fluffy white loaf (Hensperger's White Mountain Loaf) and my gear nerve is twitching.  I had jury rigged a warmer that works fine for initial fermentation (http://bakeyourown.blogspot.com/2007/03/few-new-things-this-week.html) but it doesn't work for proofing.  I have a gas oven, so I can't do the pilot light trick, and my steaming methods seem to break the light fixture, so that doesn't work either.  I have seen some neat arrangements for proofing at home, but I need something that is especially (1) cheap (2) compact (3) works wi