perfect flatbread

Met komplimente van naked chef, Jamie Oliver, het ek hierdie resep as die eerste gekies.

Nothing tastes or smells better then a freshly baked bread, especially from the fire.

So let get started

600g white flour

1 heaped teaspoon sea salt

2 heaped tablespoons of baking powder

Optional: 1 tablespoon of spice or herbs e.g.. rosemary or thyme

6 tablespoons of olive oil

Mix your flour, salt, baking powder and herbs or spices in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about 150 ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's too dry. Once it starts to combine, wet your hands and use them to really bring together until you have a nice ball of dough.

Dust you hands and a clean work space with flour and knead the dough with our hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough in 10 equal-sized balls, then lightly, oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the other. Turn it and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1 cm thick. You'll probably mess up a few, but practice makes perfect.

Normally the flatbreads are cooked as you're making them. You can do this on a barbeque or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden color. Keep them warm in a basket covered with a tea towel until you're ready to serve them.