Brush the oil on to the flatbreads before you cut them. It is much easier than trying to oil individual pieces.
I have not specified the amount of oil required in this recipe, as the amount required will depend on how large your flatbreads are, and how many you have.
These flatbreads will keep for up to a week in an airtight container, if you don't eat them all first.
Watch the crackers towards the end of the cooking time as they burn quite easily. If necessary, remove any that appear to be cooked, and leave the remainder in the oven until they have also browned.