From the pre-made dough described in the first post on this site No Knead Dough At The Ready 24/7/3take a small amount of dough. It could be the size of a ping pong ball or egg or billiard ball. Put a bit of flour on the outside of the ball. Put the ball of dough on a floured flat surface and flatten the ball. The amount of flatness is entirely up to you. It could be flat as a coin. Or flat but fat.
Place the flattened dough onto the heated surface of a skillet or griddle or unnamed heating surface. Whether or not you cover the dough at this stage is up to you. Most cooks who make flat bread do not cover the dough. I prefer to cover the dough. Experiment until you are satisfied with your results.
Heat the dough for a while. The length of the heating process depends on the thickness of your dough ball. It does not take a rocket scientist to figure out when your bread is done.
If you are like most cooks in the world who make flat bread, when the bread is done take it off the heat, cool it, then add ingredients and roll up your masterwork.
My preference is mildly fat flat bread, which takes a few moments longer to heat. In New York it is possible to buy a breakfast product called 'English Muffins.' Maybe English Muffins are available where you live (I have been told by genuine English people that these 'English Muffins' are unheard-of in England). After the English Muffin-sized bread is cooked and cooled off it can be opened by sticking a fork here and there around the sides almost all the way around. Gently open the fork-pierced English Muffin substitute to make a pita-like pocket bread. Put ingredients inside the pocket and enjoy a treat.
Obviously the food police will not arrest you if you make your no bake no knead flat bread at breakfast time and eat it later in the day at lunch. Or other time combinations. If the food police arrest you please use your one phone call to get my help to bail you out. I'll be right there as soon as I can be.
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