Preheat the oven 195 C.
Finely chop the olives and mix with the flour, salt and sugar.
Add 2 tablespoon of olive oil and the water until a firm, but soft dough has formed.
Sprinkle the work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth. It takes about 1-3 minutes.
Wrap the dough in clingfilm and leave to rest at least 10 minutes.
Peel and grate the garlic, mix with the olive oil.
Lightly brush the seasoned olive oil in a large baking paper.
To prepare the spice blend mix the paprika, cumin, turmeric and some salt.
Unwrap the dough and divide in six.
Flatten each into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval shape. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with the oil.
Lightly glaze the flatbread with some more garlic oil and sprinkle with the spice blend.
Place the baking sheet on a rack in the middle of the oven or on a baking tray.
Bake for 10-15 minutes or until the flatbread is golden brown.
Break into pieces to serve.
«You can mix in the spice blend some garlic powder or ginger powder as well to make it more tasty. »