Lavash

Step 1: Mix 1 ⅛ lb plain flour and 1 tsp salt in a large bowl, pour in 1 ¼ cups warm water and stir with one hand until a shaggy dough forms and no dry flour is left.

Step 2: Tip onto the worktop and knead for 8–10 minutes, until the dough is smooth, soft and springs back slowly when pressed. Work in a teaspoon of 1 tbsp sunflower oil halfway through to make it silky.

Step 3: Divide into 8 equal balls (about 100 g each), coat them with the rest of 1 tbsp sunflower oil, cover with a bowl and leave to rest for 30 minutes. Resting relaxes the gluten so the dough stops shrinking back as you roll.

Step 4: Set a large heavy frying pan or flat griddle over a medium-high heat for 3–4 minutes. A pinch of flour scattered in it should turn light brown in about 10 seconds.

Step 5: On the lightly oiled worktop roll one ball into a round as thin as you can, 1–2 mm, so you can almost see the worktop through it. Lift it over the backs of your hands and stretch it gently from the centre outwards.

Step 6: Lay the sheet in the dry pan. Within 20–30 seconds bubbles puff up all over; turn it with tongs and cook the second side for 20–30 seconds, until pale with scattered golden-brown spots.

Step 7: Lift straight onto a clean tea towel and cover with a second damp towel. The steam keeps the sheets soft and foldable. Cook the rest the same way, stacking them under the towels.

Step 8: A common mistake is leaving the sheets in the pan until they are evenly browned: they turn brittle within minutes. Take them out while still pale and soft with only a few brown freckles.

Step 9: Serve warm, or let the stack cool under the towel and store in a bag. Dried sheets can be revived by sprinkling both sides with water, wrapping in a towel for 10 minutes and serving soft again.