• In a medium-sized mixing bowl, combine the dry ingredients. Add in the wet ingredients and stir with a spatula or your hands until a shaggy mess forms, then begin using your hands to knead the dough together. It may seem dry, but keep kneading and the pieces will all come together. If it is too sticky, add sprinkles of flour as needed. Knead for two minutes until the dough is soft and supple, then cover and let rest for 15 minutes.

Stovetop Method

• Divide the dough into two equal portions and flour your work surface. Use a rolling pin or your hands to form ovals that are approximately 7x9 inches and ⅛ inch thick. The dough will puff up when it cooks, so you want it to be thin, and as evenly pressed as possible. You can also divide the dough into 4 smaller flatbreads.
• Heat a large cast-iron skillet over high heat on the stove, you want the skillet hot and a little pan-smoke is ok. I prefer to cook the flatbreads dry, but you can brush 1/2 teaspoon of oil on the surface if you prefer.
• Once the skillet is hot, carefully place one flatbread on its surface. Let the flatbread cook for about 2-3 minutes, until bubbles have formed on the surface and the downside is starting to turn golden brown. Flip the flatbread and cook for an additional 2 minutes or so, until golden brown. Repeat with the remaining flatbraed.

Par-Bake Method

• If you prefer to par-bake the flatbread, preheat the oven to 425°F. Place the formed flatbread dough on a parchment lined baking sheet or pizza stone and bake for about 8 minutes.
• Remove from the oven and place your toppings on each flatbread, then bake for an additional 10-12 minutes until the edges are golden brown and the cheese is melted.