A leavened bread dough rolled out until thin and cooked in a hot, frying pan before being brushed with garlic, rosemary and olive oil.
Place all of the dry ingredients in a bowl, combine and make a well in the centre. Pour the water in the centre of the well and use a spatula to mix until the ingredients just start to come together. Tip the dough out on to your work surface and begin stretching it right across the table and folding it back together. Repeat until the dough is elastic. This process is activating the gluten in the flour. Once you are happy that the dough is ready to prove, roll it into a ball, place in a bowl and cover with a damp cloth. Allow to double in size. The time the dough takes to prove will depend on temperature - the yeast is activated a lot more quickly in a warm environment. You can speed up the process slightly by adding a couple of tablespoons of warm water to the yeast before combining it with the rest of the mixture.
Pick the rosemary leaves from their stalks and finely chop. Peel the garlic, cut in half and, if present, remove the bitter green shoot in the centre. Finely chop the remaining garlic and then add to a bowl with the rosemary, a pinch of salt and pepper and the olive oil.
Once the dough has doubled in size, turn it out on to your work surface and knock it back. Cut the dough into small pieces weighing around 30-40g each. Heavily flour your work surface and roll each ball out to a thickness of about 3mm.
Heat a non-stick pan to very hot. Add the flatbreads to the dry pan and cook for 45seconds to 1 minute before turning and cooking on the other side. The flatbreads should be a golden brown and crispy. Once cooked, transfer to a plate and brush on some garlic and rosemary oil.
«Feel free to cook your flatbreads in advance and then just warm through to serve. Try adding herbs to the dough or brushing with different flavoured oils.»