Flat-Out Easy

Making bread at home is one of the most satisfying cooking pleasures. There’s nothing more compelling than the aroma of bread as it bakes in your own kitchen.

Start with one of the simplest bread preparations, a basic flat bread recipe: It’s fast and easy to make in the food processor and rises only once (as opposed to loaves, which must rise twice) before it’s ready to be baked.

If you prefer a bread more like focaccia, let the dough rise a second time on the pan. Pat the dough into rectangles on prepared baking sheets and cover loosely with oiled plastic wrap. Let rise until an indentation is left when poked, about 45 minutes. Then make indentations all over surface, brush with oil, sprinkle with salt and bake as directed in the recipe.

Basic Flat Bread Dough

Active Work Time: 10 minutes * Total Preparation Time: 1 1/2 hours

1 (1/4-ounce) package dry yeast

1 teaspoon honey

1 1/4 cups warm water (105 to 115 degrees)

2 3/4 cups bread flour

1/2 cup whole-wheat flour

1 teaspoon salt

1 tablespoon olive oil

* Stir yeast and honey into water; let stand until foamy, about 5 minutes.

* Place bread and whole-wheat flours and salt in food processor fitted with metal blade. Pulse to mix. With machine running, slowly pour yeast mixture through feed tube, then add oil. Process until dough cleans sides of work bowl. Adjust consistency of dough as needed: If it is too dry, add a little more water; if it is too sticky, add a little more flour. When dough is right consistency--moist but not sticking to work bowl--process it until supple and elastic, about 30 seconds more.

* Transfer dough to large resealable plastic food bag, squeeze out air and seal at top, leaving room for dough to expand. Let dough rise in warm place until doubled in volume, about 1 hour. Press dough through bag to deflate. Use immediately or refrigerate overnight in bag. (Dough can be frozen. Bring to room temperature before using.)

Makes dough for 2 (12x10-inch) flat breads.

Spicy Onion and Poppy Seed Flat Bread

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 50 minutes

Oil, for preparing baking sheets

Cornmeal, for preparing baking sheets

Basic Flat Bread Dough

2 small onions, thinly sliced

2 large cloves garlic, minced

1/4 cup extra-virgin olive oil

1 teaspoon red pepper flakes

1/2 teaspoon coarse salt

Freshly ground pepper

2 tablespoons poppy seeds

* Lightly oil 2 large baking sheets and sprinkle with cornmeal. Cut dough in half. Pat each half into about 12x10-inch rectangle on each baking sheet. Distribute onions and garlic over each, dividing evenly. Drizzle with olive oil. Sprinkle with red pepper flakes, salt and pepper to taste, and poppy seeds.

* Bake on lower oven rack at 450 degrees until golden brown, about 15 to 20 minutes. Cut into squares. Serve hot.

8 servings. Each serving: 296 calories; 445 mg sodium; 0 cholesterol; 10 grams fat; 43 grams carbohydrates; 8 grams protein; 0.62 gram fiber.

Rosemary Flat Bread

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 45 minutes

Add 1/4 cup dried rosemary to the flours and salt when making the Basic Flat Bread Dough Recipe to prepare this flat bread.

Oil, for preparing baking sheets

Cornmeal, for preparing baking sheets

Basic Flat Bread Dough Recipe made with 1/4 cup dried rosemary

1/4 cup extra-virgin olive oil

2 teaspoons coarse salt

* Lightly oil 2 large baking sheets and sprinkle with cornmeal. Cut dough in half. Pat each half into 12x10-inch rectangle on each baking sheet. Brush dough with olive oil. Sprinkle with salt.

* Bake on lower oven rack at 450 degrees until golden brown, about 15 to 20 minutes. Cut into squares. Serve hot.

8 servings. Each serving: 281 calories; 887 mg sodium; 0 cholesterol; 10 grams fat; 42 grams carbohydrates; 7 grams protein; 0.59 gram fiber.