I make flatbread when we run short of bread in the house.

I don’t measure or weigh anything for this one. Put some flour in a bowl. add a splash of olive oil. Add a pinch of salt. Mix together with a fork. Add water bit by bit until a dough is formed. Take small pieces of dough and roll out flat. Heat a frying pan and add a little oil. Lay the bread in the pan and cook for two minutes. Turn the bread over and cook for another two minutes. Remove from the pan and allow to cool. Wrap tomato, egg, ham, bacon or anything you fancy in the flat bread. They make delicious sandwiches.

The Indians use a tandoor oven that originated in China. After the oven is preheated, flatbread dough is slapped against the hot oven walls and cooked. There are many different flatbreads baked throughout the Eastern Mediterranean, the Middle East and India but Lavash is perhaps the oldest. Lavash comes in many shapes, sizes and textures ranging from soft and pliable to crisp and crackerlike. It is a staple throughout Armenia and in parts of Georgia, Iran, and Lebanon, and has been prepared in the same way for thousands of years: Long sheets of dough are stretched and baked in a clay oven similar to an Indian tandoor. A filled and rolled-up lavash sandwich could be the ultimate picnic fare: it’s easily carried, it’s an eating utensil, a container, and delicious food all in one.

more recipes at: http://hubpages.com/profile/scarytaff