Wash the nettles and garlic then place in a colander to drain.

Give them a good shake, then place into a blender. A power blender is best for this as it produces a smooth green purée, but any blender will work. You just might have a less intense green and bits of leaf in your flatbreads.

Add the water and blitz until you get as fine a purée as you can.

Place the flour and salt into a large bowl and whisk so that everything is well mixed. Make a well in the middle then add the olive oil and green purée, making sure you scrape out as much as possible.

Stir with a flat bladed knife from the inside out until it comes together as dough. If the dough is dry, add a little extra water, but go carefully, a teaspoon at a time, as it will be difficult to handle if too wet.

Knead briefly in the bowl with your hands and form the dough into a ball. Cover with a tea towel or plastic bag and leave to rest for fifteen minutes.

Meanwhile place a large non-stick frying pan over a medium high heat. Oil it if necessary. I use a cast iron pan, which is ideal for baking flatbreads.

Divide the dough into six, more or less equal sized, pieces and form into balls.

Roll each one out on a floured surface into as thin a round as you can.

As soon as you’ve rolled one, place it in the heated pan, whilst you roll the next one.

Bake for a minute, then turn the bread over and do the same for the other side.

Cover the bread to keep it warm, if eating straight away. I line a basket with a clean tea towel, place the bread in that and wrap the tea towel over the top.

Repeat the process until all the flatbreads are baked, rolling one, whilst another is cooking.