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Place the salt, flour, and dry flavor into a bowl. Combine the fat and liquid in a jug and gradually add to the dry ingredients, mixing with your hand as you do so.
Once you have added the liquid and have a shaggy dough, scrape down the edges of the bowl and transfer to a work surface. Knead until smooth, around 4 minutes and wrap in cling wrap. Either refrigerate until required (up to 2 days) or rest for 10 mins.
When you’re ready to bake the flatbreads, cut off a golf ball size piece of dough and toss well in flour. Use a rolling pin to roll out as thin as possible and cut into pieces that’ll fit in the oven (any shape you like!)
Depending on your choice of ingredients you may find you need more flour when rolling out your dough, if it feels sticky or wet it’s fine to add as much as you need.
Once rolled out transfer to a placement peel and launch into a hot Roccbox. The flatbreads will bake in around 1 minute so keep an eye on them and rotate as required.