Some of the best sandwiches are leftover fillings served on flatbread. Here are two recipes, one for a traditional flatbread and the other for a pizza dough that you can freeze raw and cook up quickly for a great flatbread substitute. Enjoy!

FLATBREAD RECIPE

3 1/2 cups bread flour
1 cup warm water
2 Tablespoons powdered yeast
1 teaspoon salt
2 Tablespoons olive oil

Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft, tacky dough.

Transfer dough to a floured surface and knead for five minutes until springy, using extra flour as needed.

Shape into a ball, brush with oil, cover and leave to rise in a warm place until it doubles in size - about one hour.

Knead again on a floured surface and divide into six pieces, rolling each piece into a ball.
Leave to rise for 10 minutes.

Preheat the oven to 240 C or 475 F.

Next, roll the balls flat until they're about 1/8 of an inch thick and round.

Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
Spray the flat disks with water and bake for two minutes.

You want them firm but not hard or too brown. Remove from the oven and serve immediately.

To serve later, brush lightly with oil, cover and store. Reheat them by briefly heating them in a frying pan right before serving.

You can also add your own mixture of herbs into this bread... maybe a bit of oregano or coriander. Here?s a great add-in to the dough right before you split it into the six individual pieces: 1/2 cup grated extra-sharp cheddar and 2 tablespoons fresh rosemary.


PIZZA DOUGH RECIPE

3 1/2 cups all-purpose flour
1 cup warm water (between 95 and 115 F.)
2 Tablespoons yeast
2 Tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Pour warm water into a bowl. The water should be about 85 to 115? F. Add the honey. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add in salt and 1 cup of flour and the olive oil. Mix until well blended.

Add in the rest of the flour (and any other flavors, spices, etc.,) mix well. Add water or flour as needed to get the right dough consistency. A great tip is to always add the flour or water in very small amounts to ensure you don?t OVERdo either!

Work dough on a floured board and knead for about a minute. Place kneaded dough in a covered bowl and store in a warm, dry area to rise for about 45 minutes.

Punch it down and let rise for another hour.

Then, roll out and separate into several small balls. Roll each out and brush with oil and bake until brown to use as flatbread for a sandwich. If you are making pizza, then bake for only 5-7 minutes; add pizza toppings and bake for another 5-7 minutes.

When freezing raw dough, be sure to let it come to room temperature before baking or pan frying.