Easy Crunchy Mustard Herb Flatbreads

Set oven to 250ºC (480ºF).

Place all flatbread ingredients in a large mixing bowl and stir together with a wooden spoon, eventually using your hands to bring the dough together into a ball.

On a clean, floured surface, knead the dough for about a minute. Divide dough in half, then divide each half into 5 equal pieces. Roll each piece into a ball. On the floured surface, roll the dough balls out with a floured rolling pin until they are about 3mm thick and 10cm wide rounds.

Using a sharp knife, cut 5 lines into each flatbread, leaving about 3cm on the edges.

Grill the flatbreads on a baking tray for about 6 minutes on each side. They should be going golden and puffing up. Don’t grill them for too long or they will become very crunchy.

Mix the olive oil and herbs together in a small bowl, and brush over the flatbreads when they come out the oven. Serve and enjoy!

Note: These are best served straight out the oven, or the same day they are made.