In a large mixing bowl, mix the ingredients together and knead for a few minutes into a smooth and elastic dough. Cover, and set the bowl aside somewhere warm to ferment until doubled in size.
Divide the dough into 4 even sized balls and roll them out one at a time on a floured surface.
Heat a large dry frying pan over a moderate to high heat and drop in the flatbreads one at a time, ideally giving them a little stretch out with your hands before popping them on the hot pan surface.
If you have a lid for that pan, they will be extra fluffy if you can hold a little steam in the pan as they cook on the first side by having the lid on. No drama if not, just an option. After about 2 mins on side one flip the bread over and cook for a minute or so on side two – You want some charring, but you also want the dough to cook – so adjust the heat if they are cooking too hot and not cooking through. No need for the lid on side two.
When all the breads are cooked, set them aside for use later. It works well to stack them up on a warm plate and fling a clean tea towel over the top.
Top with a little melted garlic and parsley and butter depending on how you are serving.