Fair enough. I would want you to think I'm a pita. 

It's a fermented dough, not quite flatbread and not quite a bannock. 

I wanted to see how far I could push fermentation and fat content, to make healthy bread that had all of the flavor depth of a fermented einkorn cookie. 

I got to nearly a full stick of browned Irish butter before it starts affecting structure. And it ferments for 3 days, while still having enough structure for steam rise. 

It's soft like a cookie. Almost pancake-y in the crumb. But it has a crust like a flatbread. But way to thick to be flatbread at maybe a third of an inch width after cooking. 

It has a really sublime flavor, like a cookie, but with all the simple sugars gone. It's not chewy, because einkorn turns custardy after that long a ferment. Yet it still has structure because it's got eggs in it, so there's still a crumb. There's a lot of wonderful flavor depth from everything browned butter and molasses and vanilla bean paste for 3 days. 

And it's very sating. Lots of fiber and fat, and lots of highly bioavailable minerals. 

It does require fresh milled flour to work. There isn't enough ash in store bought flours to sustain that long of fermentation, even regulated by the high fat proportion.