Put the flour in the mixer bowl. Add the yeast to one side and salt to the opposite side. Mix for 20 seconds on a slow speed. Add the oil and the water and mix slowly for 1 minute before turning up to a medium speed for 8 minutes.

Remove the bowl and cover and leave in a warm place.

Heat the oven to 230C with pizza stone on a shelf in the middle.

After an hour and half the dough should be ready to use. The dough will be fairly gooey. Dust the work surface and empty the dough on to it. Using a scraper cut the dough into 8 pieces.

Working on one piece of dough at a time, sprinkle with flour and using the scaper to turn over and sprinkle again so you have a well floured piece of dough, form the dough gently into a ball. Roll out the dough, turning over and roll again. Roll as thinly as possible while keeping it one piece.

Sprinkle some flour on a piece of baking paper and put the rolled our dough on the paper and roll out again.

Use the paddle to carry the flatbread to the over and slide the paper onto the pizza stone. Let the bread bake for about 3 minutes. Meanwhile prepare your next flatbread in the same way.

Open the oven and slide the cooked flat bread onto a paddle and quickly slide the next flatbread on to the pizza stone. Continue this way until all the bread is baked. Stack the bread covered with a cotton tea towel.

The bread can be frozen after cooling. It can be used in a variety of ways.

Reheat on the pizza stone or heat under the grill until patches are a little golden but the bread is still soft. Optionally you can brush with oil before grilling.