The people in my current project live on and in a giant mountain, where grain wouldn't grow all too well. However, there are actually a few fields at the slightly more forgiving base of the mountain, where rye, oats, and other such resilient grains can be grown. The thing is, these already rare grains are mostly used to produce alcohol. All in all, a typical mountain steading family won't be able to get their hands on a sack of rye flour without paying a pretty penny for it. To make it last longer, they'll often mix the flour with other flours from foraged or gardened sources, such as ground-up acorns, wildflowers, tree bark, potatoes, and other roots. (richer people often consume their herbal medicine this way, by putting it into their flour, rather than drinking it in tea) This non-glutinous flour addition, coupled with the fact that rye isn't ideal for nice, poofy bread baking anyway, means that all bread baked tends to be dense, kind of crumbly, and suited for flatbreads and pancakes. There are two main types of bread made from this flour mixture.

Firstly are dense cakes made by mixing the flour with goat milk, eggs, and honey. This thick batter is then cooked over an open fire in a metal bowl or pot (as there's really no purpose for having flat cookware in the context of the mountain diet, which is mainly stew and spit-roasted meat), sometimes with another, smaller bowl pressed on top of it so it cooks more evenly. Because these cakes so often had these grooves in the top from the impression of the bowl, it was natural to want to put things in them. This turned into a tradition of eating the cakes with things like goat cheese, goat butter, wild berries, honey, mushrooms, and jam on them, kind of like sweet deep dish pizzas with equally sweet crusts. These cakes are a beloved treat and are eaten while still hot during special occasions.

Secondly are the more savory flatbreads that are eaten with stew rather than by themselves. They are composed of flour, herbs, and a small amount of water or milk. The dough is then baked in a similar manner to the cakes, being pressed between two metal pots or bowls, but for far less time. The result can be anywhere from crackery to bready, depending on the amount of liquid used and time spent cooking. One way or the other, the flatbread is cut into pieces and either used as an ingredient in a stew or eaten alongside it. This form of bread is easier to preserve as it can be made without animal products, so it is a common item to see made in large batches without fear of leftovers spoiling in the warmer season.