In a mixing bowl or a stand mixer’s bowl, add flour, instant dry yeast, sugar, salt, extra-virgin olive oil, and lukewarm water.

By hand or using the mixer’s hook, knead the dough for 5 minutes, until the dough is smooth. The dough is wet and sticky, this is normal!

Cover the mixing bowl with cling film and let the dough rise for 1 hour, or until it has doubled in size. Place the mixing bowl in the warmest spot in your kitchen to quicken the rising process.

Once the dough has risen, remove the air by gently punching it with your fist.

Transfer the dough to a bowl lightly greased with olive oil. Cover with cling film and put in the fridge for another 15 minutes (it will harden the dough and make it easier to shape).

Then, transfer the dough to a flat surface and cut the dough into 6 evenly sized balls (around 4.2 ounces / 120 g each). No need to add flour, the olive oil at the bottom of the bowl will make it easy to manipulate the sticky dough.

Using your hands, stretch a dough ball into a 6-7 inches (15-20 cm) wide circle.

Heat a non-stick pan or a skillet over medium flame. Make sure to use a lid or a large heat-resistant plate to cover the pan. Covering the pan with a lid allows you to keep the steam in and make the flatbread super fluffy.

Cook each flatbread in the pan with the lid on for about 2 minutes on each side, until slightly coloured and still soft.

Repeat the process until all the flatbreads are cooked.

Enjoy warm!