Moroccan semolina flatbread

1. Dissolve the yeast in 650ml of warm water.

2. Mix the flour, 400 grams of semolina and the salt together in a large shallow bowl.

3. Make a well in the flour mix and, using your fingers, gradually incorporate the water until you have a rough, sticky dough. Work the dough until it is smooth and elastic, about 10 minutes. If the dough is too sticky, flour your hands lightly and keep kneading until you get the right consistency.

4. Once your dough is ready, divide it into 10 even pieces - you can simply pinch off balls with thumb and forefinger, although getting them even does take a little practice. Otherwise weigh the dough, divide by 10 and then weigh off even portions (about 160 grams each).

5. One by one, take the rough edges of each ball and fold them into the centre, creating a more consistent shape, then roll the balls on the bench with your palm until smooth.

6. Once you have shaped all the balls, starting with the first one you rolled (so they all have a chance to rest), pat out with your fingers into a round (about 15 centimetres) on a bench dusted with semolina. Lift on to a clean tea towel, and dust with more semolina. Repeat for all the dough. As they prove they will puff up and roughly double in thickness (from one centimetre to about two centimetres).

7. Once the dough has rested, carefully lift each piece (they will be quite light and aerated) into a heated dry frypan (or griddle) and cook for about four or five minutes on one side, flip and cook for another three to five minutes - having two pans on the go at once is a good idea. You want some colour on them, but just watch the heat of your pan as you don't want a burnt outside with a doughy centre. Once cooked, they will sound hollow when tapped. Stack on top of each other to cool before using.