• Place 400g bread flour, ½ teaspoon salt and 1 teaspoon dried fast action yeast into a mixing bowl (or the bowl of your stand mixer if using) and mix well. You might like to use a whisk to do this.
• Add 300 ml warm water and 1 tablespoon olive oil and stir well.

To make in a stand mixer

• Fit your stand mixer with a dough hook.
• Knead for 5-7 minutes until you have a smooth dough.

To knead by hand

• Tip onto a lightly oiled work surface and knead by hand for 5-7 minutes until you have a smooth dough. This dough is a little sticky to work with so you may need to add some extra flour but try not to add too much as it'll get less sticky as you knead it.

To make using the lazy kneading method

• Once your ingredients are mixed together, cover and leave to rest for 10 minutes.
• Tip out onto a lightly oiled work surface and knead for 10 seconds*. Return to the bowl and leave to rest for 10 minutes. Repeat this process twice more.

Leave to rise

• Transfer your dough to a lightly oiled bowl, cover with a damp tea towel or cling film and leave to rise for 60-90 minutes, until doubled in size.

To make the flatbreads

• Once your dough has doubled in size divide it into four pieces. Roll into balls with your hands and leave to rest for 15 minutes.
• Lightly flour a work surface and roll the dough with a rolling pin - or hand stretch it - until it's nice and thin (about 5mm).
• Heat a frying pan over a medium heat. Dry fry the flatbread for 2-3 minutes until bubbles appear. Turn over with a spatula and cook on the other side. 
• Cover with a clean tea towel or keep warm in a low oven while you repeat with the others.

To serve

• Serve as they are or drizzle over olive oil and herbs. Garlic infused oil is particularly nice.