Mix everything together in a bowl until well combined. If the dough is sticky, sprinkle with a little extra flour.

Cover and let rise until doubled or almost doubled, about 4-8 hours on the counter or a few days in the refrigerator. The longer you ferment, the better the taste.

Scrape the dough out of the bowl and onto a lightly floured countertop. Knead lightly and divide into 8 pieces. Roll each piece into a bowl and cover with a towel for 10 minutes to let the dough relax. Heat a dry cast iron pan over medium high heat. Roll one piece of dough at a time with a rolling pin about 1/4” thick, adding as much flour is needed to prevent sticking. Transfer the dough to the pan and cook until browned in spots, then flip and let cook a few more seconds. You may need to adjust your heat to find that perfect sweet spot. Let flatbreads cool on a wire rack to prevent steaming issues. Flatbreads keep well in the refrigerator, just toast to revive.