Sift 9 oz wholemeal flour, 5 1/3 oz strong white flour and 1 tsp salt, add 7 1/2 floz warm water mixed with 4 tbsp oil and knead well to a soft dough.

Allow to relax for 30 minutes and knead once more, cut into 16 pieces, then roll into 15 cm thin discs.

Brush with oil, then fold over or seal another disc on top and roll out and fold again. Repeat this several times, keeping them from getting dry and finishing with 20 cm circles or 15 cm triangles. Cook on a hot griddle.