Flatbread

Flatbread is easy to make especially if you utilize your food processor or stand mixer.  You can vary this recipe by adding spices into the dough or substituting 1/2 C or more of flour with whole wheat or spelt or another flour.  Flatbread makes a great cracker for any cheese and dips. 

The dough could be made ahead and stored in the refrigerator in an air tight container.   Allow the dough to warmup to room temp prior to rolling it out.   Allowing the dough to rest will allow the gluten to relax a bit and will making rolling it out much easier.

If I'm short of time but hankering for a pizza, I'll use a flatbread dough as my crust.  I'll cut back on my sauce and cheese so their is not too much moisture to soften the crust. 
www.nytimes.com: March 19, 2010

2 cups flour
1/2 teaspoon salt
1/3 cup olive oil
1/2 cup water
Sea salt, optional.

1. Heat the oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once the machine is on, add water. Continue to run the machine until the dough forms a firm ball, rides around on the blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to the machine all at once.)

2. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it.

3. Put the dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on the breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on the second side. Repeat with all the dough and let cool completely.

Yield: 12 servings.