I use these flat breads like a wrap or tortilla. They are thick and tender and hold sautéed veggies really well. Spice or season with herbs to go with curries and soups.
2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.
Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
The dough will be sticky. Knead the dough for 5-10 minutes until dough is nice and smooth.
Place the dough back into the bowl and cover it with a damp paper towel. Let the dough rest for about 20 minutes.
Divide the dough into golf-ball-size balls.Take each ball of dough and roll the dough until it is 6 or 7 inches in diameter and about 1/8 inch thick with a rolling pin.
Preheat a skillet or cast iron pan on medium high heat. Cook the flatbread until you notice nice crispy brown spots. Flip it over and cook an additional 30 seconds.