2 Cups flour (white, not whole wheat)
1 TB Baking Powder (Alternate substitution: 1/2 TB Cream of Tartar and 1/2 TB Baking Soda)
1/2 Tsp Salt (optional but recommended)
1/4 Cup Olive Oil
1/2 Cup warm water (I actually use hot, but my hands are used to it, keep in mind you will be kneading and touching this dough)
Mix your dry ingredients, then add oil and enough water to become sticky. Knead and add a tsp or so of flour until smooth. (At this point, you could cover with a towel and let sit for 30 minutes like my mother used to. But I don't ever do that, so you could skip to cooking if you like.)
Heat your skillet on medium (do not add any oil). Lightly oil your hands with olive oil and pull off a small ball of dough about the size of a golf ball. Flatten the dough onto your palm. Stretch the dough gently to the shape of your hand (or palm if your ball of dough isn't large enough). You should have a nice, nearly hand sized piece of bread. If you end up with holes, you stretched too far or too quickly OR your ball was not large enough. It might take practice to get the technique down. Gently place the flatbread onto the skillet. Flip when the edges become dryer looking (not glossy) or when the underside is turning a light brown.
Your bread will be mostly white with brown spots here and there. Eat your bread warm with stew or dip in wojapi (recipe here) for a treat.
By Erin LaVaux,