No-Yeast, No-Leavening Flatbread

1.In a large mixing bowl, combine the all-purpose flour and salt. Whisk together to evenly distribute the dry ingredients.

2.Make a well in the center of the dry ingredients and gradually add the warm water and olive oil while mixing with a spoon or your hand until a rough dough forms.

3.Transfer the dough to a lightly floured surface and knead for about 7-8 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

4.Divide the dough into 6 equal portions and roll each portion into a ball.

5.Using a rolling pin, roll each dough ball into a thin circle about 6-8 inches in diameter, dusting with flour to prevent sticking.

6.Heat a non-stick skillet or cast-iron pan over medium-high heat and lightly brush with olive oil.

7.Place one flatbread in the hot skillet and cook for 2-3 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 2-3 minutes until golden and cooked through.

8.Repeat the cooking process with the remaining flatbreads, adding a little olive oil to the pan as needed.

9.Serve warm. These flatbreads are best enjoyed fresh and can be paired with dips, spreads, or used as wraps.