Flatbreads with olive oil

These are easy to make, but have to be eaten right away. Be sure to use an olive oil you really like; the taste of the fresh, pungent oil with the sweet wheat bread is the whole point here. If you like to have two to three breads per person, double the quantities; just remember any leftovers can’t be stored.

MAKES 8

25g fresh yeast, or 7g dried yeast 500g strong white bread flour, plus more to dust 10g fine sea salt 350ml water Extra virgin olive oil, to serve

1 In a large mixing bowl, rub the yeast into the flour with your fingertips, then add the salt and measured water. Mix together with your hands until a dough starts to form. 2 Lightly flour a worktop, place the dough on the floured surface and form it into a ball by folding each edge in turn into the centre. Place in a mixing bowl and cover with a tea towel. Rest for at least 20min, but ideally for 1 hour, in a warm, draught-free place. 3 Turn the dough out gently onto a well-floured worktop.

Now form 8 small balls, and roll them out into flatbreads about ½cm thick. Generously flour the top of each, cover with a clean tea towel and set aside to rest once more for 10min. 4 Lift each flatbread onto a lightly floured baking tray and take them to the barbecue. The barbecue should have burned down and the coals should be glowing and pale.

5 Bake the flatbreads on a wire rack over the coals. After 3-4min, turn them for the first time; you’ll know when they’re ready to turn as they firm up and no longer stick to the wire rack. Bake for 8-10min until golden brown, turning regularly. 6 When done, take off the fire, brush immediately with olive oil and allow to cool a little before serving.