- '2 cups plus 1 tablespoon all-purpose flour'
- '1 teaspoon kosher salt'
- '1/2 teaspoon baking powder'
- 'Olive oil (for greasing)'
- '1 cup (2 sticks) unsalted butter'
- 'softened'
- 'divided'
- Whisk flour, salt, and baking powder in a large bowl
- Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms
- Knead dough in bowl until smooth and elastic, about 4 minutes
- Transfer dough to a clean work surface
- Wipe out bowl and grease lightly with oil
- Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes
- Turn out dough onto a clean work surface
- Using a bench scraper or large knife, cut into 6 equal pieces
- Shape into balls, cover, and let rest 15 minutes more
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp
- butter
- Line another rimmed baking sheet with parchment
- Place 1 piece of dough on prepared cookie sheet
- Pat down to a flat oval with your fingertips, then smear 2 Tbsp
- butter over dough
- Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10"
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly
- Starting at 1 short end, roll into a coil like a jelly roll
- Transfer to parchment-lined sheet; cover with a kitchen towel
- Repeat with remaining dough
- Freeze, covered, 15 minutes
- Working one at a time, turn coil on its side and flatten to a disc with your palm
- Using a rolling pin, roll into a rough oval about 8x4"
- Transfer to freezer
- Repeat with remaining coils and freeze until ready to use
- Heat 1 Tbsp
- butter in a griddle or large nonstick skillet over medium-high
- Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes
- Flip and continue to cook until second side is golden brown, about 1 minute more
- Repeat with remaining dough, adding 1 Tbsp
- butter before each batch
