Step 1

To a large bowl add the flour, baking powder, baking soda, salt and sugar. Mix them to combine.

Step 2

Add the optional oil to the bowl along with about ¾ of the milk. Mix well, then gradually add the remaining milk until a slightly tacky (not sticky) dough is formed. You might not need all of the milk. I start off mixing with a spoon then use a clean hand to bring it together.

Step 3

Give it a little knead together a few times in the bowl to bring it together into a smooth ball.

Step 4

Transfer the dough to a lightly floured surface and cut into 4 evenly sized pieces. Shape each one into a neat-ish ball, sprinkle the top with a little flour and roll out in a rough circle shape about ¼ inch thick. Sprinkle the top with a little more flour as you go if the rolling pin starts to stick.

Step 5

Heat a griddle, frying pan or skillet over medium-high heat. Pour a little oil (or melted vegan butter) in a small bowl and have it handy with a brush.

Step 6

When the pan is really hot, brush the top of one of the flatbreads with a light coat of the oil/butter (or more than one if they will fit in the pan together) and carefully lift and place oil side down in the pan. As soon as it's in the pan brush the top with some more oil ready for when you flip it. Let the flatbread cook for about 3 minutes or until well coloured with dark brown spots underneath. Then flip and cook the other side for about 2 minutes or until nicely coloured.

Step 7

Remove from the pan and wrap in a clean dish towel to keep nice and soft while you cook the remaining flatbreads. Enjoy warm or at room temperature.