1. To start, lightly dust the flatbread dough in a small amount of plain flour, be sure to dust both sides.

2. Using a rolling pin/wine bottle/random round object in your kitchen, (extra points awarded for creativity in this department) roll out the flatbread on a lightly floured surface into a rectangular shape, lightly dust it with a little flour to stop it from sticking to the rolling pin/round object and also flip it at least once to assure it doesn't stick to your surface.

3. Next, put a generous amount of oil into a cold pan, roughly 2 tablespoons.

4. Place your dough down into the pan and turn it onto a medium to high heat.

5. Gently move the flatbread around every 30 seconds or so, using the tip of a spatular gently lift the sides allowing the centre to touch the pan and caramelise.

6. Spin around a little more and lift the sides up gradually to assure it caramelises evenly.

7. When it is golden and coloured evenly, flip and turn your pan off.

8. Allow to sit in the pan for 30 seconds.

9. Remove from the pan onto some paper towel or a tea towel and season very liberally with flake salt.

10. Serve immediately with scissors or go in raw with your hands and enjoy!