For the Flaky Flatbread, mix together all dry ingredients until well incorporated.
Transfer to the bowl of an electric mixer fitted with the dough hook, then add 200ml water and mix on a low speed until ingredients are incorporated. Continue mixing until a soft dough is formed, about 3 minutes.
With oiled hands, take out dough and roll into a log. Portion into 6 and place on an oiled tray. Cover with cling film and leave to rest for at least 20 minutes.
Oil a clean work surface and, using your hands, stretch each dough ball into a rough square around 15 x 15cm.
Fold the top third down and the bottom third up, resulting in a long, wide rectangle.
Fold the left third across and the right third across, resulting in a small, neat square.
Using your hands again, gently press and stretch the folded parcel back into a rough square around 15 x 15cm.
Melt the butter and mix with the olive oil.
Use a pastry brush to grease a flat pan or grill generously with the oil and butter mix.
Cook flatbreads on each side until golden brown and crisp.
Season with a little extra salt. Cut or tear into portions and set aside, keeping warm, until needed.