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1
Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
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2
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
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3
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
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4
This should take about an hour.
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5
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
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6
Leave to rise for 10 minutes.
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7
Preheat the oven to 240 C or 475 F.
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8
Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
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9
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
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10
Spray the dough with water and bake for two minutes.
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11
Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
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12
You want them firm but not hard or brown.
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13
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
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14
Great with kebabs!
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15
If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.
