Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
Divide the dough in half, then half again, rolling each on into a ball.
Dust flour over the rolling pin to prevent the dough from sticking
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into a round, about 2mm thick.
Heat a non stick pan on medium to high heat, and cook each flatbread for approx. 1 minute each side until they start to colour and puff up.
Garlic and Rosemary Oil
Add crushed garlic, shopped rosemary, olive oil and salt to a small dish, stir to combine.
Whilst bread is still hot brush the flatbreads with the garlic and rosemary oil.
Serve immediately, or alternative, keep for 24 hours in a ziplock bag or air tight container.