FLATBREAD

1 1/2 cups unbleached white flour, plus extra for kneading
1/2 to 3/4 cups water
1/2 teaspoon sea salt
Extra-virgin olive oil

Combine the flour, water and salt in a large mixing bowl. Mix together with a wooden spoon, then knead the dough with your hands in the bowl about 3 minutes or until the mixture forms a heavy, slightly sticky ball. Add more water if needed, but be careful not to overdo it; the dough should be dense and slightly tacky.

Turn the dough out on the a lightly floured surface. Knead another minute. The dough should be mostly dry to the touch. If not, sprinkle 1 tablespoon of flour on the work surface and knead the dough an additional 30 seconds.

Shape the dough into a log about 6 inches long. Cut into 6 pieces. Flatten each piece with a rolling pin into an 8-inch round or until about 1/4-inch thick. Use additional flour on the work surface to prevent sticking.

Lightly coat a large skillet or griddle with oil and heat over a medium flame.

Place a dough round in the skillet and cook until it begins to puff and is golden on the bottom, 1 to 2 minutes. Flip and cook the bread on the other side 1 minute. Repeat with remaining rounds.

These can also be cooked on the grill.

Source: Venturesome Vegetarian Cooking by J.M. Hirsch, Michelle Hirsch, and John Mackey