1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agent is evenly distributed throughout the flour.

2. 2. Add Wet Ingredients: Pour the warm water and 2 tablespoons of olive oil into the dry ingredients. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms.

3. 3. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for about 3-5 minutes until the dough comes together and is smooth and elastic. It shouldn’t be sticky. If it’s too sticky, add a tiny bit more flour; if it’s too dry, add a tiny bit more water, a teaspoon at a time.

4. 4. Divide and Shape: Divide the dough into 6-8 equal pieces. Roll each piece into a ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round or oval shape, about 6-8 inches in diameter and about 1/8 inch thick. Don’t worry if they aren’t perfectly round; rustic shapes are charming!

5. 5. Heat the Skillet: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a very small amount of olive oil (about 1/2 teaspoon) to the pan and spread it around with a paper towel, or simply spray with cooking spray. You want just enough to prevent sticking, not to deep fry.

6. 6. Cook the Flatbreads: Place one flatbread into the hot skillet. Cook for about 1-2 minutes per side, or until golden brown spots appear and the flatbread puffs up slightly. Flip and cook the other side until it’s also golden and cooked through. Repeat with the remaining dough, adding a tiny bit more oil to the pan between flatbreads if needed.

7. 7. Serve Warm: Transfer the cooked flatbreads to a plate and serve immediately. You can stack them and cover them with a clean kitchen towel to keep them warm while you cook the rest.