A delicious flatbread that is great for sandwiches while warm, you can cook them out on the grill as well, so a great bread for a barbeque
Course: kitchen basics
Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeast and water, the oil, and 150 ml of the carbonated water.
Mix in the flour. Stir in the reserved carbonated water, as needed, to form a firm, moist dough.
Turn the dough out on to a lightly floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes.
Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 hours. Knock back, then leave to rest for a further 10 minutes.
Dived the dough into eight equal-sized pieces. On a lightly floured work surface, roll out each piece to form a round 6 inch (15 cm) across and 1/2 inch (1 cm) thick. If the dough resists rolling out, leave it to rest for 1-2 minutes, then continue.
Heat a heavy frying pan or griddle over a medium-low heat until very hot, about 10 minutes.
Place one of the dough rounds in the hot pan and prick all over with a fork to prevent air bubbles. Cook until golden brown on both sides, flipping it over frequently to avoid scorching and to aid even cooking, about 3-5 minutes.
Repeat with the remaining dough rounds as directed in step 7. Stack the rounds on top of each other and cover with a tea towel to keep soft and warm.