4 side breads or 3 large flat breads
Pour the flour onto a surface, mix the salt, sugar and yeast into the flour being careful not to allow direct contact between the yeast and salt.
Create a well in the centre of the dry ingredients and pour the water and oil into this.
Using your fingers mix the flour into the water and oil in the middle of the well, continue to mix until all of the dry mix is incorporated.
Knead the mixture for 10 minutes, (you can do this in a machine, however the result is never quite the same). Once the mix is smooth, glossy and stretchy place in a bowl and cover with a damp towel.
Leave the bowl in a warm place for 30 minutes.
Knock the air out of the risen mixture.
Cut the mixture into as many pieces as you wish and roll into your preferred shape, keep in mind that they will approximately double in size. Place on a lined tray and allow to prove for a further 15 minutes.
To cook brush lightly with a little rapeseed oil and place in a heavy-based pan on a medium to low heat for around 3- minutes on each side or until the bread is light and fluffy and browned on each side.