Flatbreads are all the rage at the moment and are very simple to make. Once your dough is made, you can go mad with ideas and toppings to bake into the bread or to serve on the top of the bread.

To make the dough, place 500g strong, white bread flour into a large, slightly warm mixing bowl. Add 10g sea salt and 10g instant dried yeast. Add 30g diced unsalted butter and 250ml tepid water. Mix with your hands to bring the mixture together, then gradually add a further 50ml until the flour is all mixed in. Place the dough onto a lightly floured surface and knead for about 10 minutes. When it feels silky and smooth, place it back into the mixing bowl, cover it with a warm towel and leave in a warmish place for at least an hour or until it has doubled in size. When it has doubled in size, tip onto a floured surface and fold repeatedly until the air is knocked out.

Tear the dough into 12 equal pieces. With the palm of your hand, roll each piece into a small ball. Roll out the ball with a rolling pin until they are about 16cm in diameter, brush with olive oil and sprinkle with some freshly chopped rosemary and sea salt. Place on a lined baking sheet and rest for about 15 minutes.

Warm a heavy bottomed frying pan over a moderate heat, add a little olive oil and cook the flat breads for 3-4 minutes on each side. Serve warm.

Feel free to add some gorgonzola cheese or stilton cheese to the dough when you are shaping into a ball.