Ingredients.
250g cake flour
125g/ml water
1tsp salt
2 Tbsp olive oil
Method.
Add the flour to a bowl.
Add the salt and olive oil.
Add in the water a little at a time, combining with a wooden spoon or spatula.
Combine as much as you can using a spatula or wooden spoon and put on a kitchen counter to finish combining and knead for at least 6 minutes.
Roll into a log and divide into 4 equal portions.
Roll each portion with your hands into 4 balls and flatten and put on a plate to rest.
Cover with a damp towel or plastic shower cap and let rest for 15 minutes or longer.
Roll out on a lightly floured surface into 4 thin flatbreads. You can stretch them with your hands similar to someone making pizza bases too after rolling. You can do this one at a time while the previous one is cooking.
Put a cast iron pan upside down over a gas flame and heat until medium hot.
Cook each one on the bottom surface of the pan turning when bubbles have formed and the flatbread starts to come away from the pan. You can turn a few times after that.
Optional. Brush each one with butter after it is cooked, stacking them on top of each other.
Give the cooking surface a wipe with a damp cloth between cooking each one to wipe away any burnt flour.
If the pan is not hot enough, they will be crisp like biscuits and if it is too hot the bubbles will burn.
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