Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts. My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.   I never tried to, but I'm pretty sure that this will work well with flatbreads