- 260 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 175ml cold water
- Vegetable oil for cooking
In a large bowl, whisk the flour, baking powder, and salt together until well blended.
Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc. Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.
Add one to two tablespoons of oil to a skillet placed 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 on each side.
Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.
Enjoy flatbread with Biladi Za'atar, Biladi Chocolate Tahini, or GrapeTahini spread on top. Makes a quick and delicious breakfast!
Wrap the cooked flatbreads in foil and store at room temperature for 2-3 days. Freeze for 1-2 months. Reheat in a warm oven or in a skillet.