Mix dry ingredients (flour, baking powder, salt) in large bowl. TIP: If you want thinner, more tortilla/roti-like breads, omit the baking powder. Without the baking powder these can also be used as dumpling wrappers.

Add oil and water and mix together until loosely coming together/shaggy.

Turn out mixture onto counter and knead until homogeneous and smooth (about 2 minutes). (Dough should NOT stick to counter. If it is sticking add a bit of flour and incorporate; add slightly less water next time.)

Cut into 8 even pieces, roll pieces into balls, and allow to rest for 10 minutes. This rest is optional, and only slightly improves the result.

Flatten pieces on counter as much as possible before tearing. (Your hands will work well, but a rolling pin or bottle gives best results).

Cook pieces one at a time in dry nonstick pan, flipping and removing when browned to your liking. Place cooked flatbreads in open Tupperware container and close after sufficiently cool (so it only retains a bit of steam/condensation).

NOTES: The best workflow is to flatten the next piece while the previous one cooks, rather than rolling them all out at once. They should be cooking slowly enough to allow this. Brush with garlic oil or spiced oil after removing from pan if desired. Flatbreads will be softer and moister after allowing to cool/steam in container for 30 minutes.

NUTRITION: 1270 calories per batch, 160 per flatbread