Heat a large non-stick fry pan (I used 11 inch / 32.5 cm) with a medium heat and add in the olive oil

Meanwhile, separate the cloves from a head of garlic and cut a slit on each clove, leaving the skins on

Add the cloves of garlic into the pan, mix with the olive oil, after 3 to 4 minutes and they´re lightly browned, remove from the pan and set aside

Add in the flour, mix continuously until all the oil has been absorbed and you end up with a crumbly texture, about 3 minutes, then slowly add in the water while mixing continuously, folding the mixture if you have to

Once all the water has been absorbed by the flour and you end up with a dough, add in the cloves of garlic (skins removed), season generously with sea salt and add in the dried rosemary, fold the mixture so everything is well mixed, continue to fold the dough every 3 to 4 minutes to ensure the dough is evenly cooking

After 25 to 30 minutes and all the dough is cooked through, push down on the dough so it molds to the pan, all in a flat layer, cook for 6 to 7 minutes without mixing, then flip the dough (I placed a plate over the pan and flipped it) and go for another 6 to 7 minutes without mixing

Gently slide the bread into a serving plate and serve, either warm or at room temperature, enjoy!