• 1 teaspoon dried yeast
• 1 teaspoon sugar
• 350 ml (12 fl oz) warm water
• 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour or strong flour, plus extra for kneading and rolling
• 1 teaspoon salt

Combine the yeast, sugar and water in a small bowl and stand for 5-10 minutes or until foamy. This is important because it means the yeast is working. If it doesn’t foam, throw it out and start again.

Put the flour and salt in the bowl of an electric mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and mix until the dough comes together into a ball. If the bottom is still sticking then add a couple of tablespoons of flour to allow it to come free. Knead in the electric mixer for 10 minutes or until smooth and elastic. (Alternatively, the dough may be hand-mixed in a bowl and kneaded on a floured work surface.)

Transfer to a lightly oiled bowl and turn to coat, then cover with plastic wrap and stand in a warm place for 2 hours or until doubled in size.

Divide the dough into 4 pieces. Using your hands, stretch each piece on a lightly floured surface into a 30 cm (12 inch) circle. Heat a large frying pan or chargrill pan over high heat until very hot. Dry fry or grill the flatbread for 1-2 minutes on each side until puffed and small grill marks appear. I also like to cook these on my barbecue using indirect heat. You don’t need any oil, just a bit of flour on the surface, then close the lid and cook for 1-2 minutes on each side.