Pour the water into the small bowl. Add the salt and stir to dissolve. Add the oil.
Pour the flour into the large bowl. Pour in the salted water-and-oil mixture and seeds. Mix it together.
Make sure your workbench is clean, then sprinkle it with some flour.
Knead the dough for about 8 minutes.
Wrap it in plastic wrap until needed.
Tip out the dough onto your clean, floured workbench and divide it into 32 even pieces, each the size of a walnut.
Flatten each piece of dough with your hand, then roll it out thinly with the rolling pin, to about 10 cm in diameter.
While the dough is being shaped, heat both frying pans.
Place a few discs of rolled-out dough into a hot, dry pan and cook them for 2 minutes. Flip them over with your spatula and cook for a further 2 minutes. You want them golden, with a few bubbles and darker spots, but not charred.
Transfer the cooked flatbreads to the baking tray using tongs. Cover the tray in foil and put it into the warm oven until you are ready to eat.
The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.