Shape the dough into a large ball, grease a clean bowl with a little oil and place the dough inside. Cover it with a reusable plastic bag or a damp kitchen towel and leave to double in size for 30–60 minutes (the length of time will depend on the ambient temperature).

Preheat a large, heavy-based pan over medium heat. As it heats, return the dough to the work surface and divide it into six pieces (around 110g each). Shape each piece into a ball by tucking the edges underneath before stretching it over the work surface in circular movements with one hand. You are aiming to create a smooth surface across the dough. Cover the balls again.

Dust the surface with a little flour and roll the dough balls out into 20cm wide circles, placing the rolled dough on a clean tea towel as you go and covering it with another towel to prevent it from drying out.

Now add the piece of dough you rolled out first to the hot pan and cook for around 1 minute until the bottom has golden spots all over. Flip it, cook for 1 minute more, then brush with ½ teaspoon of oil, flip it again and repeat, cooking it for 30–60 seconds more on each side until beautifully golden. Transfer to a plate and cover with a clean towel to soften and keep warm. Wipe the pan with kitchen paper and repeat with the rest of the flatbreads.