In a large bowl combine warm water and yeast, give it a good mix and then set aside until the yeast has activated and is frothy and foamy, about 10-15 minutes.

Chop the olives finely and press the garlic.

Heat a pan on low heat and add the garlic to the pan. Heat the garlic slowly until the garlic starts releasing aroma. Add the garlic back to the olives and stir together.

Next, add the flour and the salt and mix to combine. Add the olives and garlic and then knead for a few minutes, you can either knead with your hands on a working surface or use a stand mixer. Knead for 4-5 minutes or until the dough is soft and easy to handle. Cover the bowl with a clean damp kitchen towel and let the dough rise for 40 minutes.

Once the dough has doubled in size, cut into 8 even pieces. On a floured surface, roll each piece into a round flatbread, about 0,5 -1 cm thick.

To cook the vegan flatbread, heat a pan to a medium heat, place the flatbread on the pan and cook until the flatbread is beginning to bubble on the top, turn over and cook for further 2-3 minutes or until the flatbread is golden with a few crispy brown spots.

Once you have cooked all the flatbreads on the pan, you can leave them as they are and enjoy oil-free vegan flatbreads or dust them with a little bit of olive oil or vegan butter to give them an extra enhanced flavour.