¾ to 1cupof lukewarm water( approximately 100° – 110° F)
1tablespoonoil, melted butter, or shorteningplus more for greasing the bowl and your hands
Instructions
Mix dry ingredients (flour, baking powder, and salt) together. Add ¾ cup water and 1 tablespoon oil, and mix until it has the consistency of sticky pizza dough. Add more water if necessary, and continue to mix until a sticky dough forms.
Knead the dough with oiled hands for a few minutes.
Let the dough rest, covered with plastic wrap, in greased bowl for 30- 60 minutes.
Divide the dough into 6 equal pieces. Roll each piece out on a lightly floured surface until it’s about the thickness of a tortilla. Stack the raw flatbreads with parchment paper in between each one.
Heat a dry griddle or dry skillet on the stove over medium-high heat.
Wipe off any extra flour that may be stuck to the outside of the flatbread. Cook flatbreads until golden brown spots develop, flip, cooking until done on both sides, about 2 minutes each side.
Notes
Flatbreads can be made ahead and kept under a towel or refrigerated or frozen for later use. A note on flour measurements: we unofficially weighed the AP flour after measuring 2 cups worth and those weights are in the recipe card. King Arthur flour has a much more official chart if you want to check that: https://www.kingarthurflour.com/learn/ingredient-weight-chart