In a mixing bowl, combine the flour, sugar, salt and yeast, and mix them together. Gently add the lukewarm water and combine to create a soft ball of dough. Knead for 8–10 minutes.

Apply the melted ghee to the dough and turn it to coat. Then, cover the dough and leave it to prove at room temperature for 1 hour.

If cooking with a conventional oven, preheat the oven to 220°C/200°C fan/gas mark 7) and place a cast-iron skillet in the oven to heat up.

If cooking in an Ooni, fire up your oven, aiming for 220° on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Knock back and knead the risen dough for a minute or two, then divide it into 4-5 equal-sized balls.

Lightly dust the dough balls with flour. With wet hands, stretch each ball with your palm to about 3mm thick and 5cm in diameter. Gently press a pattern into the surface of the discs with your fingertips, then sprinkle them with poppy seeds. If poppy seeds aren’t sticking, apply a little bit more ghee and try again.

If cooking in a conventional oven with a cast-iron pan, place the first bread on the hot pan and cook in the oven for 1-2 minutes on each side. Repeat until all the flatbreads are cooked.

If cooking in an Ooni oven, slide the shaped dough onto a lightly floured peel and launch directly onto the stone. Cook for 1-2 minutes, turning often to ensure that the flatbread gets cooked evenly. The top will brown from the flame, so you don’t need to flip the dough over. Repeat until all the flatbreads are cooked.