Shake off any excess flour and carefully lay a flatbread in the hot pan.

Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft. Place a heavy-based non-stick frying pan – or a cast-iron griddle – over a high heat and when it’s good and hot, turn the heat down a bit. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick. When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes. Turn the dough out on to a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Add the oil to 150ml warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Sift the flour into a large bowl and add the salt.

Flour and water flat bread