Shrak

Step 1: Mix 14 oz plain flour, 3 ½ oz wholemeal flour, 1 tsp salt, 1 tsp sugar and ½ tsp instant dried yeast in a large bowl. Pour in 1 ¼ cups warm water and stir into a shaggy, quite soft dough.

Step 2: Knead on a lightly oiled worktop for 8–10 minutes, until smooth and very stretchy; it should feel softer than bread dough.

Step 3: Divide into 8 balls, roll each in a little of 1 ½ tbsp sunflower oil and set on an oiled tray. Cover with a cloth and rest for 30 minutes, until a ball stretches easily without springing back.

Step 4: Turn a large wok upside down over your biggest gas burner and heat on high for 5 minutes, until a sprinkle of flour browns in a few seconds.

Step 5: Oil your hands and the worktop with the rest of 1 ½ tbsp sunflower oil. Press a ball into a disc, then drape it over the backs of your hands and stretch, turning, until it is about 35 cm across and almost see-through. Small holes are fine.

Step 6: Lay the sheet over the hot wok. Cook for 40–60 seconds, until the surface is dry and freckled with brown blisters underneath, then flip with your fingertips for 20 seconds more.

Step 7: Fold each bread into quarters and stack them in a clean cloth so the steam keeps them soft. Repeat with the rest. Eat the same day, or freeze and reheat on a dry pan.