These are a must for any level of cook to try making, they're delicious and as simple as simple can be to make.

Use them as a quick, simple and very cheap pizza base, or as warm wraps with fajita filling, or even as an enchilada-like dish with spicy meat and/or veg all rolled-up inside and cheese baked on top.

This isn't like a traditional recipe, it's more organic than that...and foolproof!

I came up with this recipe while a student, after the pub one night/morning, and it hasn't changed much since!  It involves flour, water, salt and some optional herbs.

The aim is to mix flour and water (and a pinch of salt any other herbs and spices you fancy) to a soft dough, roll/flatten it out and cook it in a dry pan, flipping it halfway...easy, eh?

Ok, that's the easy explaination, here's a more detailed version (though not much more):

1. Start with a mixing/large bowl and add about 250g flour (depends on how many you want to make, but it's a good place to start).
2. Add a pinch of salt and some freshly ground pepper and mix it all in.  You can also add some herbs and spices at this stage if you like.
3. Add water very slowly (add a slosh, then add a tablespoon at a time), mixing as you add it, until you have a dough that is nice and smooth.* 
   
4. Tear off a nice big piece of dough and knead it into a rough ball, then roll or stretch it out on a floured surface until it's really thin (but doesn't have any holes in it!).
5. If you have a good non-stick pan, then you don't need to add any oil, otherwise, rub some oil over the pan with a kitchen towel.  You don't want to have an oily pan, you won't get the same effect.
6. Get your pan nice and hot, then add your first flatbread.
7. Keep the pan moving, your flatbread might puff up, that's fine.  Turn it over and cook until golden.
8. Each flatbread can be kept in a warm oven while you cook the rest if you like, see recipe ideas below.
   

* If it's too wet (you should be able to get your hands in there and give it a good knead without your hands coming away covered in soggy dough), then add some more flour a sprinkle at a time, if it's too dry (it shouldn't be crumbly at all), then add more water.

This is where the fun starts.  What do you put on/in your flatbread?

Things I've made in the past:

• Flatbread pizzas (make as above, don't brown as much as you might otherwise, cover in topping and bake...very nice with mixed herbs through the dough)
• Toast-substitute (cover in butter while still hot, fold in half, and go, "mmmmmmmmmm")
• Cheese wraps (as with toast substitute, but with cheese inside and put back in the pan to melt thecheese a little)
• Quorn fajitas (making these tonight, so I'll let you know how it went!)
• Various other incantations used on drunken occasions over the years....far too many to list.
  

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