Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch.
Sift the flour and 1/4 tsp salt into a bowl. Make a well and work in the oil and 65ml (2 1/2fl oz) water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 minutes.
Divide the dough into 6 and roll out each piece to a 12cm (5in) disc. Heat a griddle pan until hot and cook the discs for 1-2 minutes on each side, until charred and puffed up; cool.
Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.
See more Bread recipes