Method

• 1.
  Sift the flour into a large bowl with 1 tsp fine sea salt. Measure the water in a jug, stir in the oil and pour this into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough.

• 2.
  Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour if the dough feels very sticky. Rest dough for 1 hour.
• 3.
  Roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour your work surface or board and a rolling pin, then roll out each ball into a circle, about 2-3mm thick, using plenty of flour as the dough will stick.
• 4.
  Heat a heavy-based cast-iron frying pan over high heat. Shake off any excess flour from one of the flatbreads and lay it in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Carefully look at the underside and, if you can see dark brown patches forming, flip the flatbread over and cook the other side for 30-45 seconds or until golden and charred. Wrap the cooked flatbread in a tea towel or cloth while you cook the others. To serve the flatbreads, trickle with extra virgin oil, then sprinkle over a pinch of sea salt flakes.