Mix the flour and salt in a bowl.
If using fresh yeast, dissolve with 60ml of the warm water and the honey/maple syrup and mix, leave until it forms a foam on the surface.
Pour the foaming mixture and oil onto the flour and mix well adding as much of the remaining water needed to give a smooth even dough. Knead until smooth then smooth over with a little oil, place in a bowl and cover with a cloth. Leave until doubled in size, or pop in the fridge until the next day.
Oil your work surface, tip out the dough and divide into 6 portions, knead each of them lightly. Leave for 10 minutes. In the meantime heat up your griddle pam.
Start stretching the dough balls with oiled hands pressing down to spread as thin as possible. You should be able to just about see your work surface through the dough.
Lift the flattened dough onto the griddle and lay down. Cook for about a minute until golden and marked with the griddle lines. Turn over the bread and cook for just 10 seconds then lift off. Remove and repeat until all breads are cooked.
Stack and wrap in clingfilm- eat the same day or freeze.
