This thin, crisp unleavened bread, popular in the Middle East, is great for dips.
- Preheat oven to 160C. Place flour on a bench and make a well in the centre. Add water and butter and knead until it forms a rough ball. Roll dough through a pasta machine to the thickness of a $2 coin. Or roll it out on a floured bench. Cut into wedges, brush with oil, sprinkle with salt and bake for 10-15 minutes until light golden. Store in an airtight container.