Makes 6 large or 8 small(er) flatbreads
250g white spelt flour
250g wholemeal spelt flour
8g fine sea salt
10g fresh yeast (or 4g instant)
1 tbsp oil (olive, sunflower, vegetable)
Handful chopped herbs: oregano, basil, chives, mint, coriander - to complement the main event
325g warm water
Mix the flours, salt and herbs together with a dry hand. Add the dry yeast too if you're using that.
If using fresh yeast, add this to the water and break up the lumps with your fingers. Pour onto the dry ingredients. Add the oil then bring everything together to form a sticky dough.
Cover and leave to rest for 20 minutes.
Wipe a little water on your worktop and then scoop the dough out. Knead it briefly then return it to the bowl for a further 20 minutes. Repeat. Leave in the bowl, covered with a plastic bag or shower cap for about an hour or until the dough has doubled in size (at the time of writing the kitchen thermometer is edging towards 30 degrees C. If it's this warm, use cooler water to start with, otherwise the yeast will tend to ferment too quickly and the gluten will be weak. In normal conditions, however, i.e. around 21 C, it will take around an hour for the dough to rise.
Get the barbecue on and pour yourself something cold while you wait.
Divide the dough into 6 or 8 pieces and tuck any edges in so they are round(ish) then leave to rest for a further 10-15 minutes. When you're about to start rolling out the flatbreads, stick the frying pan on the barbecue to get nice and hot.
Roll out each piece with a rolling pin on a floured worktop until they are about 5mm thick, then quickly lift onto the dry frying pan. They should puff up and slightly char within a few minutes. Flip over and cook for a minute or two on the other side.
Transfer to a cooling rack and cover with a tea-towel to keep them soft until you're ready to eat.