Quick and easy recipes are suitable for all levels of kitchen expertise

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The Canadian Press

A flatbread wrap is seen in this photo.

The Canadian Press

**FOR USE WITH AP LIFESTYLES** Flatbread is seen in this Wednesday, June 4, 2008 photo. Making flat bread at home is easier than you may think. The recipes are quite forgiving and can be adapted to different tastes. When made with all-purpose flour where no rising is needed warm, fresh flatbread can be ready to make a wrap, used with a dip or just slathered with butter in only 15 minutes. (AP Photo/Larry Crowe)

Fresh flatbread can be one of the simplest, most satisfying home-cooked foods. It offers all the warm, chewy goodness of freshly baked bread with almost none of the effort.

It's also an especially forgiving recipe that doesn't require exacting measurements and is easily spiked with other flavours. But to turn out reliably good flatbread it does help to know some basics. Here's what you need to know.

* INGREDIENTS

Flour, water and a pinch of salt are about all you need for wonderful flatbread. A splash of oil, such as olive or sesame, is nice for a soft texture, but isn't essential.

That basic formula works best with all-purpose flour.

No yeast or other leaveners are needed to produce tender flatbread. This is the fastest and simplest approach.

If you'd rather use whole-wheat flour it's best to add a bit of yeast and a little rising time. Skipping that step with whole-wheat flour produces tough, dry flatbread. White whole-wheat flour is the best choice, but any works.

Either approach is easily doctored with other flavours, such as curry powder, diced jalapenos, chili powder or black pepper. But note that wet ingredients, such as jalapenos, will require decreasing the amount of water.

* MIXING

A food processor is the way to go. All of the dry ingredients are combined in the bowl.

A few pulses of the processor blade are enough to mix them. Then with the processor running, drizzle in the liquid ingredients.

Once the dough forms a ball, allow the processor to continue turning for about 30 seconds. This kneads the dough and produces just enough gluten for a simple flatbread.

* RISING

If you opted for all-purpose flour, skip ahead. No rising needed.

For whole-wheat flatbread, remove the dough from the processor, shape it into a ball and place it in a lightly oiled bowl (cooking spray works nicely). Cover the bowl and let it sit in a warm place for an hour or so.

To help your yeast along, use slightly warm water. Then put the bowl of dough in your car. Seriously. A warm (not hot) car is a wonderful place to let dough rise. In winter, set the bowl over a heating vent.

* ROLLING

This is the hardest part -- about as hard as playing with Play-Doh.

Cut the dough into about six pieces, then use a rolling pin to roll them out on a lightly floured counter until very thin. Round is nice, but shape isn't critical. If the dough tears, ball it up and roll it again.

* COOKING

A large, dry skillet or a hot grill are the best bets.

Either way, place the rolled-out dough over the heat and let it cook for about a minute, or until the bottom is lightly browned and the bread starts to inflate a bit. Flip and repeat.

* STORAGE

Don't do it. Flatbread like this isn't meant to be stored. It should be prepared just before eating.

* SERVING

These breads go with just about anything. Hummus, fresh or purchased, is an obvious choice. But the flatbread also works as wraps with meatballs, chicken, sausage and grilled vegetables.