1. First, make up your wrap batter: Whisk together your flour with water and a pinch of salt. Cover and leave to sit at room temperature for at least 1 hour, or ideally overnight.

2. Pre-heat oven to 180C.

3. Find a 20cm / 9 inch pan and warm a teaspoon of olive oil in the pan on a medium heat, swirling it round to make sure it is covering all of the pan.
4. Pour in the batter whilst holding the pan off the heat and swirl it round so that it is evenly spread in a circle across the pan.

5. Return to the heat and cook for 2 - 3 minutes, or until the bottom starts to colour, there is no raw mixture on the top and bubbles have started to appear.

6. Using a spatula ease the edges and bottom of the wrap away from the pan, then flip over – the wrap should be fairly sturdy, if not, you are flipping too soon.
7. Cook until browned on the underside, approx 2 mins.
8. When done slide off on to a lined baking sheet, brush with a tsp of olive oil and sprinkle with the dried thyme, cumin and sumac and cook in the oven for 15 minutes till crispy.
9. Allow to cool for a few minutes before slicing up into quarters. Will keep in an airtight container for a few days but will soften over time.

This recipe and photo is by Made In Hackney cookery teacher Ceri Jones of http://naturalkitchenadventures.com/