Flatbreads

Method

1. Mix the water, yeast, sugar and oil together in a jug and leave to stand for 10 minutes. The yeast will get to work and the liquid will develop a foamy head.
2. Put the flour and salt in a large mixing bowl, add the yeast mixture and mix thoroughly. The dough will be fairly sticky at this stage. On a floured surface, start to knead the dough, using floured hands and knuckles to stretch the dough out, before folding it back on itself. (If it is really too sticky to do this, add a tablespoon or two of flour to the mix.) Knead for 10 minutes, by which time the dough will be smooth and pliable. Place the dough in an oiled bowl, cover and leave in a warm place for about an hour, or until doubled in size. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)
3. Once the dough has risen, knock it back: use your hands to squash it back to roughly its original size.
4. Divide into 8 equal balls. Dust a work surface and rolling pin with flour and roll out until 5 mm thick and about 20 cm in diameter. Using a fork, gently prick the breads all over, being careful not to poke all the way through the dough. Set aside for 10 minutes.
5. Get a wide frying pan hot over a medium-heat. Have ready a clean tea towel. Pour a splash of olive oil on a sheet of paper towel and wipe around the pan. Place the first bread into the pan and cook for 2–3 minutes, until golden brown bubbles and flecks appear on the bottom. Flip and cook for 2 more minutes, pressing down gently if the bread puffs up. Remove from the pan when golden brown bubbles have appeared on that side too, and wrap in the tea towel to steam and keep warm until the other breads are ready.
6. Wipe the pan with the oiled sheet of paper towel again, and cook the rest of the breads in the same way.