Sift the flour into a bowl and make a well in the centre. Gradually whisk in 400ml cold water to create a smooth, thick batter. Set aside to rest for 30 mins.

Heat the oil in a 20cm non-stick pan. Add 4 tbsp batter and swirl it around to cover the base. Cook for 1-2 mins each side. Repeat with the remaining batter until you have 8 flatbreads in total. (If you have a non-stick pan, you shouldn’t need to add more oil.) Will keep chilled for four days or frozen for three months. Keep the flatbreads separate by stacking them with sheets of baking parchment in between.