Add all of the wet ingredients to a large mixing bowl and combine. Then add the flour and salt. Stir together with your dough whisk or use your hands to incorporate everything together. You want to make sure there are no dry pieces, so mix well.

Cover the bowl with plastic wrap and leave it out at room temperature until it doubles in size. Times will vary but the warmer the kitchen, the faster it will rise.

Using a bowl scraper, remove the dough from the bowl and place it on your work surface or counter. Then, divide the dough into 8 equal pieces and form each piece into a ball. Cover it with a tea towel and let it rest while you prepare the skillet. *At this point, the dough could actually be refrigerated for up to 3 days covered in plastic wrap!

Heat a cast iron pan over medium heat for 5-10 minutes. You want the skillet to be hot when you add the dough. While the cast iron is heating, take each section of the dough and use a rolling pin to roll out the dough balls to about 1/8” thick—no need to make a perfect circle.

One at a time, add the rolled dough to the hot cast iron skillet. Cook for about 2 minutes and then flip it over and cook for an additional minute. Flip it again and you should notice that the flatbread begins to get fluffy. Remove from the hot pan and serve warm! *You can add a little olive oil to the pan if you feel you need it but I did not.