New delicious salt-free flatbread recipe unlocked!

500gr flour, approximately 300ml water, something like 30g (vegan) butter, a generous dash of italian spice mix (lots of oregano!), plus rosemary and chervil. Add 1 bag of baking powder (ie. the prescribed amount for 500gr flour).

Knead until nice and stretchy, and no longer gets stuck to hands. Add flour if needed until this is true. Divide into 9-10 roughly equally sized balls or thereabouts (exact division is not super important).

Heat frying pan, add little bit of neutral oil (eg. sunflower), less than a tablespoon. Don't add more, or you'll get crackers! Use rolling pin to roll a dough ball into a flat slab, turn down heat to medium, immediately add dough slab to pan.

Wait until it's solid and not bendy anymore, and flip with spatula. Leave for a few more seconds. Ready when small brown spots have appeared (this is true for both sides). Push down flat if it bubbles in the process.

Done! Eat hot or cold. If you're well-coordinated, you can flatten the next dough ball in the time that the previous one is frying, and you can just stack the ready ones on a plate.

We're going to try to use these as pizza bottoms too, tonight. If you make them thinner (divide into more, smaller balls), you get delicious wraps! In that case they will remain bendy though.