Not baked but fried! Easy flatbreads that go great with falafels and I made a red lentil hummus as well. It's from Italian Home Baking (Kyle Books, 2011) by Gino D'Acampo.

Makes 4

180g flour
1 tsp dried oregano
1 tsp salt
1 Tbs olive oil
110ml water, warm

Sift flour in a bowl, mix in oregano and salt. Make a well in the centre and pour in water and oil. Mix to form a dough.

Turn out onto a floured surface and knead for about 5 minutes until dough is smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rest for 20 min.

Divide dough into 4 and roll out to 18cm circles.

Lightly oil a frying pan on medium heat. Cook each flatbread for 2 min on each side.

Best served immediately!