Mix flour and salt in a bowl, then add olive oil and warm water to form sticky dough.

Knead dough on a floured surface for 5–7 minutes until smooth.

Cover dough with a damp cloth and let it rest 20–30 minutes.

Divide dough into 6–8 balls and roll each into thin circles.

Preheat a non-stick pan over medium-high heat.

Cook each flatbread 1–2 minutes per side until golden and blistered.

Transfer to a wire rack or plate and repeat with remaining dough. Optional: brush with olive oil or sprinkle herbs while hot.