Both dough recipes make enough for four 20cm-long oval flatbreads.
Light wholewheat and honey-crust flatbread

175ml warm water
7g sachet fast-action yeast
25g honey or agave nectar
50g sunflower seeds (optional)
175g plain flour, plus extra for kneading and shaping
75g wholemeal flour, such as spelt, rye or wheat
1 tsp fine salt

Pour the water into a small bowl and stir in the yeast and honey to dissolve. Add the seeds, flours and salt, mix to a soft, sticky dough, cover and leave for 10 minutes. Lightly flour a patch of worktop, lightly knead the dough for a bare 10 seconds, then return to the bowl and cover. Leave for 30 minutes, and it's ready to use.
Cornmeal crust flatbread

50g coarse cornmeal (or uncooked polenta)
100ml boiling water
150ml cold water
7g sachet fast-action yeast
300g plain flour, plus extra for kneading and shaping
1 tsp salt
25ml sunflower oil

Put the cornmeal in a bowl, pour on the boiling water and stir. Leave for two to three minutes, to thicken slightly, then stir in the cold water until smooth. Add the yeast, stir to dissolve, then add the flour, salt and oil. Mix to a soft, sticky dough, cover and leave for 10 minutes. On a lightly floured surface, knead gently for 10 seconds, return to the bowl, cover and leave for 30 minutes before using.