In a large bowl, whisk together the water and the yeast. Set aside in a warm place for 10 minutes or so until the mixture starts to bubble.

Add the flour and salt to the bowl and mix to a rough dough, adding a couple of extra tablespoons of water if it’s too dry or a little more flour if it’s a bit too sticky. Knead for 8-10 minutes until smooth. Once the dough has come together and is smooth and elastic, gradually add the sesame and onion seeds and knead them into the dough until they are evenly distributed throughout. Shape the dough into a neat round.

Lightly oil a clean bowl, put the dough in it and cover with a cloth<span class="Apple-converted-space or cling film. Leave in a warm place to rise for an hour or two. Once the dough has roughly doubled in size, it’s ready to go.

Deflate the dough gently with your fingertips. To make a flatbread, break off a chunk about the size of a small lemon and roll it into a ball. Place it on a lightly floured surface near the barbecue and roll out to a thickness of about 3-4mm.

Carefully lift up the flatbread and drop it straight on to a not-too-hot barbecue (or into a moderately hot, dry frying pan on the stove). Cook on one side until it starts to puff up, keeping an eye on the underside to ensure it doesn’t get too charred, then flip over and cook for another minute or so on the other side. Repeat with the rest of the dough.

Wrap the cooked flatbreads in a clean tea towel to keep warm and soft until ready.