2 cups bread flour
3 tsp baking powder
2 tsp dijon mustard (or other strong flavored mustard)
1 tsp kosher salt
3/4 cup water
Knead the ingredients together until it becomes a ball. Roll out really thin to about 13 x 17inches. Cover with olive oil and rollup like when making cinnamon rolls. Don’t cut them, twirl the roll together as if a large cinnamon roll or a snail shell. Flatten with a rolling pin until it is about 12 inches around.
Heat up a cast iron pan on the stove until medium high heat. Cool the bread in a dry pan and flip after 3 – 4 minutes. Cook again on the other side. I take another step at this point to ensure that it has been cooked through. I put the bread into an oven for 10 – 15 minutes until the internal temperature reaches 200o F.
Also in the original recipe by Jamie Oliver, he crushes the bread from the sides to the middle to “fluff” it up. Not exactly sure why, but that is what he does.