Instructions

• In a large mixing bowl, combine 3 cups (375 g) all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt; stir or whisk to blend the dry ingredients evenly.
• Add 80 ml vegetable oil and 1 cup (235 ml) warm water to the dry ingredients. Stir with a spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic, about 5–8 minutes. Form the dough into a single ball.
• Use a dough scraper (or a knife/bench scraper) to divide the dough ball into 16 equal pieces. Roll each piece briefly between your palms to make small balls and flatten them slightly with your hand. Cover the shaped pieces with a clean towel and let them rest for 15 minutes.
• After resting, work one piece at a time on a lightly floured surface. Using a rolling pin, roll each ball into a disk about 7 inches in diameter. Keep the remaining dough balls covered while you roll.
• Heat a dry griddle or nonstick skillet over medium heat until hot (a few drops of water should sizzle on contact). Do not add oil.
• Cook each rolled disk on the hot griddle, one at a time. Cook until small bubbles form and the underside has light brown spots, about 30–60 seconds, then flip with tongs and cook the other side until lightly browned and cooked through, another 30–60 seconds. Adjust heat if they brown too quickly or too slowly.
• Stack cooked flatbreads on a plate and cover with a towel to keep them soft while you cook the rest. Expect the first flatbread to look different as the griddle temperature stabilizes. If you want more air pockets, try rolling slightly thicker or adjusting heat.
• Serve the flatbreads immediately, or store them covered at room temperature for up to 2 days.