Activate the Yeast: In a small bowl or jug, combine the lukewarm water, caster sugar, and instant yeast. Give it a gentle stir and set it aside for 5-10 minutes. It should become frothy and bubbly on top – this tells you the yeast is active and ready to go.

Mix the Dough: In a large mixing bowl, whisk together the 500g of strong bread flour and the fine sea salt. Make a well in the centre and pour in the activated yeast mixture and the olive oil. Use a wooden spoon or a spatula to mix everything together until a shaggy, rough dough forms.

Knead the Dough: Tip the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough transforms from sticky and rough to smooth, soft, and elastic. To see if it's ready, you can do the 'windowpane test' explained beautifully by Serious Eats. Form the kneaded dough into a ball.

First Rise: Lightly oil the mixing bowl, place the dough ball inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 60 minutes, or until it has doubled in size.

Prepare the Garlic Butter: While the dough is rising, melt the unsalted butter in a small saucepan over a low heat. Add the finely minced garlic and cook gently for 1-2 minutes until fragrant, but be careful not to let it brown. Remove from the heat and stir in the chopped fresh parsley and sea salt flakes. Set aside.

Shape the Flatbreads: Once the dough has risen, gently punch it down to release the air. Tip it onto your floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to roll each ball into a circle about 15-20cm in diameter and a few millimetres thick.

Cook the Flatbreads: Heat a large, heavy-based frying pan (a cast-iron skillet is ideal) over a medium-high heat. You don’t need any oil. Carefully lay one flatbread in the hot pan and cook for 2-3 minutes. You'll see bubbles start to form on the surface. Flip it over and cook for another 1-2 minutes on the other side, until it’s puffed up and has lovely golden-brown spots.

Brush and Serve: As soon as each flatbread comes out of the pan, place it on a plate and immediately brush it generously with the warm garlic butter. I find that what works best for me is keeping the butter warm on a very low heat next to the cooking pan. Repeat with the remaining dough, stacking the cooked flatbreads on top of each other to keep them warm and soft. Serve immediately.