Flatbread

Inspired by Monsoon Wedding Monsoon Wedding is an intensely colorful chronicle of a wealthy northern Indian family's preparations for their daughter's marriage. During the run-up to the event, the bumbling wedding planner falls in love with the family's maid. Food plays a central role in the nuptial festivities.

(Chick-Pea Flatbread with Sage)

Schat begins by making a biga — a rather stiff dough that ferments in the refrigerator overnight. He incorporates a portion of the biga into another, wetter dough made the next day. The biga adds a deeper flavor and extra strength to the final dough. Schat, like all professional bakers, measures his ingredients by weight, which is far more precise than volume.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.

This pizza is made with no toppings other than oil and salt and should be served as a snack. It's not really a cracker, but it's crisper than focaccia. Active time: 25 min Start to finish: 25 min

Fast-rising makes these moist, fragrant breads quick to prepare. Serve them warm, accompanied with butter or with olive oil for dipping.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

(Schiacciata) Originally cooked in the ashes of the hearth, schiacciata, which means "squashed," is usually about an inch thick. Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a sweet version with grapes and sugar. Remember that bread doughs can have different consistencies depending on the climate: This one should be soft, but not too sticky. Add more flour if it feels too wet.

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.

Thanks to purchased frozen dough, this bread is a snap to make. Serve it with soups, salads and pastas.

This recipe can be prepared in 45 minutes or less. Deli cucumber salad and one of the new microwavable soups, such as savory lentil or spicy rice and bean, make great side dishes. End with purchased fresh fruit salad.

(Emilia-Romagna Flatbread with Broccoli Rabe) A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.