Follow these six steps for soft, golden flatbreads. Read through them once first, since the dough needs time to rise.

Step 1: Prepare the dough

• In a large bowl, combine the warm water, sugar and instant yeast.
• Let the mixture sit for 5 minutes.
• Add the flour, salt and olive oil.
• Mix until a soft dough forms.
• Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
• If the dough feels too sticky, add a little flour gradually, avoiding too much so the flatbreads stay soft.

Step 2: Let the dough rise

• Place the dough in a lightly oiled bowl.
• Cover with a clean kitchen towel or plastic wrap.
• Leave in a warm place for 60-75 minutes, or until doubled in size.

Step 3: Divide and shape

• Gently press the dough to release excess air.
• Divide into 6 equal portions.
• Shape each portion into a ball.
• Cover and let rest for 10 minutes.
• Roll each ball into a circle or oval about 3-5 mm thick.

Step 4: Prepare the herb oil

• Mix the olive oil, oregano, thyme and minced garlic in a small bowl.
• Brush a thin layer over each flatbread.
• Sprinkle with parsley and flaky salt if desired.
• Add feta, olives or sun-dried tomatoes for extra Mediterranean flavor.

Step 5: Cook the flatbreads

Option A: Stovetop skillet

• Heat a heavy skillet over medium-high heat.
• Place one flatbread in the dry skillet.
• Cook for 1-2 minutes, until bubbles appear and golden spots develop underneath.
• Flip and cook for another 1-2 minutes.
• Repeat with the remaining flatbreads.
• Brush lightly with extra herb oil after cooking.

Option B: Oven

• Preheat the oven to 220°C (425°F).
• Arrange the flatbreads on a parchment-lined baking tray.
• Bake for 8-12 minutes, until puffed in places and lightly golden.
• Watch carefully to prevent them from becoming too crisp.

Step 6: Keep them soft

• Stack the cooked flatbreads under a clean kitchen towel.
• Let them rest for a few minutes before serving.
• Finish with fresh parsley and a drizzle of olive oil if desired.