A question for you all about the two most common types of Uzbek bread

Uzbekistan was my dream vacation, and I was lucky enough to spend two weeks in your wonderful country with my brother and dad last spring (I can't wait to visit the other -stan countries!). Uzbek bread was a clear highlight, and y'all have some of the best bread I've ever had in my life. I ate sooooo much of it.

But here's my question about the bread that I asked people when I was there but never quite understood the answer to. A bunch of restaurants would bring out two different kinds of bread, and the street vendors seemed to mostly sell one of two different types of bread:

1. The famous Uzbek bread that shows up if you do a google search...the light and fluffy loaf with the raised edges and lower middle, often with a stamp in the middle.
2. A separate type of bread that is much flatter without raised edges and very, very dense. The consistency is basically the opposite from the iconic type of Uzbek bread.

So here's my question...what do people use the second type of bread for? The first type is amazing and I ate it like candy; the second type was...not good in my opinion. The gap between the two was so wide that I figure there HAS to be a point to the second type that I'm missing becasue otherwise I don't know why everyone wouldn't just eat the first type. Is the second type designed for a specific purpose like dipping in soups? Does it last longer? Or do some people just prefer to eat it rather than the more famous type of Uzbek bread?

Ha...I want to be clear that I'm not trying to offend anyone if people love that second dense type of bread. I'm genuinely curious, and a lot of my curiosity comes from that first type being one of the best foods I've ever eaten, which made it extra confusing to me what I was supposed to do with the second type :).

Thanks for your help!