A quick flatbread

Makes 6 small flatbreads

strong, white, plain flour 450g

sea salt ½ tsp

caster sugar a good pinch

dried yeast a 7g sachet

warm water 300ml

Put the flour into the bowl of a food mixer then add the salt and sugar. Empty the yeast into a bowl, pour on enough water to make a thin paste, then stir in the rest. Pour on to the flour and mix until it forms a soft ball. Tip the dough out on to a floured board and knead, until it feels springy and elastic. Set aside in a bowl covered with a tea towel.

If you prefer to do this by hand, add the yeast and water to the flour and salt, mixing with your hands. Mix in the sugar then turn the lot on to a lightly floured work surface. Knead for 9–10 minutes, folding the far edge of the dough towards you and pushing it back into the dough. It should feel soft, springy and alive. Cover with a tea towel and leave to rise for an hour or so.

Set the oven to 250C. When your dough is about four times the size it was, break it into six pieces and push each into a slipper shape. Dust with flour and put them on a baking sheet. Bake at 250C for 5 minutes then turn the oven down to 220C. Continue baking for a further 5 minutes until the underside sounds hollow when you tap it.