Dill and sea salt flatbreads

Method

1. Sift the flour with a pinch of salt into a large mixing bowl, then stir in the yeast. Make a well in the centre, add the olive oil and gradually pour in 75ml warm water, mixing constantly, until it forms a ball. Add a little flour if sticky, or a little more water if dry. Turn out onto a lightly floured board and knead for 10 minutes. Put in a lightly oiled bowl, cover and leave in a warm place for 30 minutes, until doubled in size.
2. Meanwhile, preheat the oven to 180_C/fan160_C/gas 4 and brush 2 large baking sheets with some oil. Punch the dough once to knock out the air, turn out on a lightly floured surface and knead, sprinkling with the dill as you go, until smooth.
3. Break the dough evenly into 12 small pieces. Ideally, roll each piece through a floured pasta rolling machine, down to its thinnest setting, until you have a really thin strip. Or, with a rolling pin and plenty of elbow-grease, roll out each piece on a lightly floured surface as thinly as possible. Divide between the baking sheets and sprinkle with the sea salt flakes.
4. Bake the flatbreads in the oven for 10-12 minutes, swapping the trays around halfway through cooking, until they are golden and crisp. Remove from the oven and set aside to cool on a wire rack. Once cooled, layer the flatbreads with baking paper in a large Tupperware box, ready to take to the picnic.
5. Serve the flatbreads with the smoked salmon rolls.