Place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other, add the butter then stir in three quarters of the water and mix to form a shaggy dough, add the rest of the water as needed until it comes together into a soft dough.
Turn out onto an un-floured surface and knead for about 10 minutes until the dough is smooth, silky and elastic. Place the dough in a lightly oiled bowl, cover, and leave to rise for an hour or so until doubled in size.
Turn the risen dough out onto a lightly floured surface and give it a brief 30 second knead to knock all the air out. Divide into 8 even pieces and shape them into balls.
Roll one ball out into a large circle, about 24cm (9.5in) in diameter, try and get the dough really thin as it will puff up a bit as it cooks.
Place a large heavy bottomed frying pan over a medium heat and add a little vegetable oil. Place the dough round in the pan and cook for about 2 minutes, until browned, then flip over and cook for a couple more minutes on the other side.
Roll out the next ball of dough while the previous one is cooking, add a little more vegetable oil to the pan after each flatbread is cooked. When each one is cooked, place it on top of the last, stacking them like this helps to keep them soft. Serve warm.