Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 1 teaspoon Fine Sea Salt
  • ¾ cup Warm Water
  • 1 Tablespoon Olive Oil (plus extra for cooking)

Instructions:

  1. Combine Dry Ingredients: In the mixing bowl, whisk together the flour and salt until fully incorporated.
  2. Form the Dough: Create a well in the centre of the dry ingredients. Pour in the warm water and the tablespoon of olive oil. Mix with a wooden spoon until a shaggy dough forms.
  3. Knead Briefly: Turn the dough onto a lightly floured surface. Knead gently for 3–5 minutes until the dough is smooth and elastic.
  4. Rest (Recommended): Cover the dough ball loosely with a damp cloth or plastic wrap. Allow it to rest at room temperature for 15 minutes.
  5. Divide and Shape: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.
  6. Roll Out: On a lightly floured surface, use the rolling pin to roll each ball into a rough circle, about 6–7 inches in diameter and about 1/8 inch thick.
  7. Heat the Pan: Place your skillet over medium-high heat. Add a teaspoon of olive oil to lightly coat the surface. Ensure the pan is hot enough to sizzle.
  8. Cook the Bread: Place one rolled flatbread into the hot pan. Cook for 60–90 seconds until small bubbles appear and the underside shows light brown spots.
  9. Flip and Puff: Flip the bread. Cook the second side for another 60 seconds. The bread should puff up dramatically due to the trapped steam.
  10. Keep Warm: Remove the cooked bread and wrap it immediately in a clean tea towel to keep it warm and soft while you cook the remaining batches.