Ingredients (to make 8 flatbreads)
- 250 g plain flour
- 1 level teaspoon salt
- 1 tablespoon olive or sunflower oil
- Around 150 ml warm water
Sift flour and combine with salt in a bowl. Add oil to the jug of warm water and then slowly add the water to the mixing bowl with the flour and salt. Mix well to make a sticky dough.
Flour the worktop and knead the dough for a few minutes until it feels smooth, adding more flour if needed. Cover the dough with the mixing bowl and let it rest for at least 15 minutes. Divide the dough into 8 pieces, roll each into a ball and then, using a rolling pin, flatten each piece. Heat a heavy-based frying pan on the hob, and reduce to medium-low to cook the flatbreads. Shake off any excess flour from each flatbread and then cook in the pan for a minute or less on each side.
Enjoy warm or cold (with thanks to The River Cottage Family Cookbook)