Knead the flour, water and salt into a very soft, pliable dough.

Cover and rest the dough for 10 minutes so it stretches out more easily.

Divide the dough into small pieces and stretch each one by hand as thin as you can, almost see-through.

Cook the thin dough on a hot griddle or cast-iron pan, turning after a minute on each side, then drizzle with olive oil and chilli flakes.

Arrange the sardine fillets over the cooked flatbreads, sprinkle with sesame seeds, squeeze over the lemon and serve.