Flat Bread

 Ingredients

- 1 cup Self-raising flour (plus a little extra for dusting)

- Approx. 1/3 to 1/2 cup of warm/hot water

- 1/4 tsp Salt

- 1 tbsp vegetable or olive oil (optional, but keeps them extra soft)

Instructions

- In a bowl, combine 1 cup of self-raising flour and 1/4 tsp salt. 

- Pour in 1 tbsp of oil (if using) and start with 1/3 cup of warm-to-hot water. 

- Stir with a spoon until a rough dough forms. 

- If it feels too dry, add water 1 tablespoon at a time.

- Transfer the dough to a lightly floured surface. 

- Knead gently for 1 to 2 minutes until it comes together into a smooth ball. (Avoid over-kneading, as self-raising flour dough gets tough if worked too long). 

- Cover with a damp cloth or bowl and let it rest for 10 minutes to relax the gluten.

- Divide the dough into 3 or 4 equal balls.

- Dust your rolling pin and surface lightly with self-raising flour. 

- Roll each ball out into a thin circle, roughly 2–3 mm thick.

- Heat a dry skillet or frying pan over medium-high heat until hot. 

- Place one flatbread into the dry pan. 

- Cook for 1 to 2 minutes until bubbles form on the top and golden-brown spots appear underneath. 

- Flip and cook the other side for another 1 to 2 minutes.

- Transfer the cooked flatbread to a clean kitchen towel and wrap it up until ready to eat.