Kabed Bread

• 520 g (1 lb 2½ oz/4 cups) plain (all-purpose) flour

Combine the flour and salt in a large bowl, then gradually whisk in about 800ml (28fl oz/3½ cups) water until combined. Let rest for 15 minutes - the batter should resemble crêpe batter.

Heat a large griddle or frying pan (large enough to fit a 30cm/12in flatbread) over a low-medium heat and oil the hot surface using kitchen paper. Follow the same instructions as