Sift the flour into a bowl. Take out 1 tbsp for later. Add a pinch of salt, 1 tsp dried oregano and 3-5 tbsp warm water to the rest of the flour. Mix to a soft but not sticky dough.
Turn the dough out of the bowl. Knead for 2-3 mins till it’s soft and supple. Cover the dough with the bowl. Leave for 15 mins to rest. Heat your oven to Gas 4/180°C/Fan 160°C.
Drain the feta and halve it. Put the feta halves in an ovenproof dish. Scatter the rest of the dried oregano on top. Season and drizzle with ½ tbsp olive oil. Cover with foil.
Bake the feta for 15 mins. Take the foil off the dish. Put the feta back in the oven for 5-10 mins more till it’s just golden.
Roughly chop the tomatoes. Halve the cucumber. Scoop the seeds out of one half with a teaspoon. Roughly chop it. Peel the onion and slice it into wedges. Tear the leaves off ½ the lettuce. Rinse, dry and chop them.
Put all the veg into a bowl. Add the olives. Whisk 1 tbsp red wine vinegar with 1 tbsp olive oil and some seasoning. Add to the salad and toss to mix.
Divide the dough into four. Dust a surface with the 1 tbsp flour saved in step 1. Roll the dough out to make very thin rounds. Warm a dry frying pan. Add a flatbread. Cook for 1-2 mins. Flip. Cook for 1-2 mins till golden.
Slide the cooked flatbread out of the pan onto a clean tea towel. Loosely cover to keep warm. Repeat with the other flat breads. Serve them with the baked feta and Greek salad.