Instructions:
- Activate the Yeast: Combine warm water, yeast, and sugar in a large bowl. Let stand for 5-10 minutes until foamy.
- Mix the Dough: Whisk in the salt and olive oil into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead vigorously for 6–8 minutes until smooth and elastic.
- First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for 45 minutes, or until doubled in size.
- Divide and Shape: Gently punch down the risen dough. Divide into 6 equal portions. Roll each portion into a disc approximately 6–7 inches in diameter and about ¼ inch thick.
- Preheat the Pan: Place a dry heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to heat thoroughly for about 5 minutes.
- Cook the Bread: Place one flatbread carefully into the hot, dry skillet. Cook undisturbed for 2–3 minutes until large bubbles form underneath and the bottom is lightly spotted with brown.
- Flip and Finish: Flip the bread and cook the second side for another 2–3 minutes. The bread should puff up dramatically.
- Brush and Rest: Remove the cooked bread and brush immediately with melted butter or olive oil. Stack them between layers of a clean kitchen towel while cooking the remaining dough to keep them soft.