Griddled flatbreads

Once the dough has risen, pulse it a few times in the food processor to deflate it, then turn it out onto a floured surface. Divide the dough in half. Roll out one half into a rectangle roughly 20 x 40cm, then trim the edges with a sharp knife and cut it into eight 10cm squares. Arrange these squares in a single layer on a large tray or two baking sheets lined with non-stick paper. Repeat the process with the remaining dough, then let the shaped flatbreads rest in a warm place for about 30 minutes, until they've just started to rise again.