Easy Flatbread (No Yeast)

1Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together until well blended.

2Make the dough: Create a well in the center of the flour mixture, and then add olive oil, maple syrup, and most of the water (reserving a few tablespoons to add later as needed). Switch to a rubber spatula or wooden spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water.

3Quickly knead and rest: When the dough comes together, transfer it to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and let it sit for 10 minutes.

4Roll them out: Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between ⅛-inch and ¼-inch thick. Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.

5Cook the flatbreads: Add 1 to 2 tablespoons of oil to a heavy skillet (like a cast iron skillet) over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit) and cook until golden brown on one side. Flip and cook until golden brown on the second side, 1 to 2 minutes per side.

6Keep warm: Transfer the cooked flatbread to a plate, cover it with a clean dish towel to keep it warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.