Ingredients:
- 2 cups All-Purpose Flour (sifted, spooned, and leveled)
- 1 teaspoon Fine Sea Salt
- ¾ cup Warm Water (approximate temperature)
- 1 tablespoon Olive Oil (optional, for texture)
Instructions:
- Combine Dry Ingredients: Whisk the flour and salt thoroughly in a large mixing bowl to ensure even distribution.
- Incorporate Liquid: Make a well in the centre of the dry ingredients. Gradually pour in the warm water and olive oil (if using). Mix initially with a fork, then bring together with your hands to form a shaggy dough.
- Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for 3–5 minutes until it forms a smooth, pliable ball. Do not overwork the dough.
- Rest the Dough: Place the dough back in the bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. This relaxes the gluten, making rolling easier.
- Divide and Shape: Divide the dough into 8 equal pieces and roll each piece into a smooth ball. Keep the unused dough covered.
- Roll Out Thin: Working with one ball at a time, flatten it slightly and roll it out very thinly—aiming for about 1/8 inch (3mm) thickness, keeping the shape as round as possible.
- Heat the Surface: Place your griddle or cast-iron pan over medium-high heat until it is quite hot; a drop of water should sizzle instantly. No oil is needed in the pan.
- Cook the First Side: Lay one rolled flatbread onto the hot surface. Cook for 60–90 seconds until bubbles start to form and the underside has light brown spots.
- Flip and Puff: Flip the bread and cook the second side for another 30–60 seconds. The bread should begin to puff up dramatically.
- Finish: Remove immediately when cooked through and slightly blistered. Keep finished flatbreads wrapped loosely in a clean kitchen towel to retain softness while cooking the remaining ones.