I haven't found any here searching, though perhaps rikita has some from South Asia. They are a very common high-protein dish from the Mediterranean to South Asian countries. So far just chickpea flour, salt, water an finely-chopped onions, though I may add a few more things. It is horribly cold and I don't feel like shopping for anything else this evening or tomorrow:
Oh, I find the kind I show is easy to make, unlike naan and some of the others. And I have no idea where that site is - if it is in the US,with the exchange rater they are very pricy here. I can buy those breads in the neighbourhood just west of mine (Parc-Extension) where there are are large South Asian populations, but it is something like -20c right now and I intend not to set foot outside if I can help it.
Many of the recipes shown here would be simple to buy readymade in large cities - certainly the seasonal cookies rikita is making, and not just in supermarkets; there are plenty of bakeries and pop-up shops for those. I think it is a basic skill many of us like to have.
I might buy frozen foods; for example I bought some Greek artichoke bottoms to make a dish for our réveillon, but I never buy foods (or most anything) online. Perhaps specific computer supplies, nothing else. I do order from Lee Valley rarely, but we are a few people who put in a group order.
Kerouac, does that shop also have South Asian foods? (which certainly would be possible in Malaysia), or do you buy them in the South Asian shops in your neighbourhood? Another factor there is the over packaging. The flour I bought comes in a clear, recyclable plastic bag.
My local Chinese supermarket has all of Asia covered as well as the West Indies and Réunion. However, for the real South Asian specialities, it is better to go to one of the Indian or Sri Lankan supermarkets in the 10th arrondissement.
Thread drift is inevitable, but I started the thread because it is something easy to make, used in many cultures, dirt cheap, and high in protein.
Also, if one makes them, one can change the spicing (or omit any seasoning other than salt) according to one's taste. They can be fiery hot in some South Asian cuisines; I think there is usually no spice at all in southern France and Italy. The Genovese type (farinata - faina) has been taken to Argentina and Uruguay, and is a common street food there. Good to know for vegetarian travellers in those meat-centric countries!
The recipe I showed was far too basic to bother ordering the finished product online. In fairness to Kerouac, he also shows more complicated flatbreads that I don't master, but this is as easy as making pancakes, as long as you can find chickpea/ceci/garbanzo/gram/besan flour or meal. Historically, there is a large Sicilian population in New Orleans; I imagine that you could find it at Italian delis.