I modeled this on a fancier flatbread, made in much larger lots.
This is a more plain bread, made a bit more roughly. Only flour, water, oil and salt.
1/2 cup all purpose flour
1/8 to 1/4 cup water
1 Tbs. Oil (I used olive oil)
1/8 to 1/4 tsp. salt. To my taste, 1/8 was not quite salted enough.
In a soup bowl, dump in the flour and salt. Give it a stir.
Add the oil. Stir well to combine.
I used the same 1/4 cup scoop for two measures of flour, then filled it with water. Dump in about 2/3 to 3/4 of the scoop. The exact amount it will take depends on your flour, how fluffy or dense, the humidity, and more. But no worries, it evens out in the kneading and rolling.
With a fork or spoon, mix that together. If, after a good mix, there is still flour loose, add more of the water in little dribbles, and mix some more. If it is too sticky to handle, add a bit of flour. You want a firm but pliable dough that pulls away from the bowl.
Dust the counter or table top work surface with flour. Put the doughball on it, and knead it for a few minutes. A too wet dough will pick up the flour it wants. When it is a nice smooth elastic state, put it back in the bowl.
Then put something to cover it and go do something else for a half hour.
When you come back, divide the ball in half, and roll out each piece into a bread. Take a roll, turn it a quarter and roll again. Flip it over and repeat.
I put a cast iron skillet on the stove at medium. Place one bread in the skillet. After 2 or 3 minutes, it will start to bubble up. Flip it and cook the other side. Here’s the finished bread on a dinner plate.
I oiled the pan with a bit of olive oil for the first one, but the second was fine too. I’d have put both in the picture, but by then I’d buttered and eaten the first one 8-)