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  If you are using active dry yeast you first need to activate it. (If you are using instant or quick action yeast skip to the next step). In a small jug or bowl, add the active dry yeast, the sugar and about 120 mls (½ cup) of the warm water. The water should be somewhere between 95°F and 115°F. If you drop some on the inside of your wrist it should feel warm but not hot. Stir together and leave for 5 or 6 minutes. It will take about 2 to 3 minutes for the yeast to become thoroughly dissolved and 2 or 3 more for it to begin to show signs of life and start bubbling. Once that has happened you are set to continue.
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  Add the flour and salt to a large mixing bowl. If you are using instant or quick action yeast add the sugar. Mix together. Next add the yeast mixture or instant/quick acting yeast and the oil. Stir it all together with a spoon then add just enough of the remaining water to form a slightly sticky dough (you might not need all of the water and you may need a tiny bit more).
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  Use your hands to bring it all together and knead gently for 2 to 3 minutes to form a smooth slightly tacky dough. It doesn't need kneading as thoroughly as a loaf of bread might.
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  Scrape the ball of dough loose from the bowl with your fingers and lift it out for a second, then with your other hand, pour a drop of oil into the bottom of the bowl. Put the dough back in and turn it all around so all sides have a layer of oil. Run a clean dish towel under warm water and wring it out, then place it over the top of the bowl. Leave on your kitchen counter for 1 hour.
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  After 1 hour, lightly flour a clean work surface and tip the dough out onto it. Form into a round ball. Using a sharp knife, cut into 6 even pieces. Roll each one into a rough ball then use a rolling pin, roll each ball into a disc or oval shape about 3 to 4 mm thick.
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  Heat a griddle, skillet or frying pan over a medium high heat for a few minutes until very hot. No oil is necessary. Gently and carefully place each flatbread on the hot surface (you can do more than one at a time if you have space). Stay close by as it all happens pretty fast. Watch as bubbles start appearing and it puffs up.
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  After 2 to 3 minutes, use a spatula to gently peek underneath. Once it's golden in places (or slightly charred if you prefer - just cook for slightly longer) flip it over and cook for another 2 to 3 minutes on the other side. Wrap the cooked flatbreads in a clean dish towel to trap the steam and keep them really soft.
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  Continue until they are all cooked.

TO GRILL/BBQ

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  Follow the recipe until step 5 so you have your dough ready and rolled out into circles/ovals.
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  Place the flatbreads straight onto the cooking plates of a very hot preheated to high gas grill. If it has a lid close it for 3 minutes. Then open and check the bottoms. Turn the flatbreads over when there are some nice grill lines. If no lid cook until puffy with grill lines then turn. Cook for a further 2 minutes or until there are grill lines, then remove and wrap in a clean dish towel to trap the steam and keep them nice and soft until serving.