In a large bowl, combine the dry ingredients.
Add the olive oil to the bowl, stir with a spatula or a wooden spoon, and then slowly pour in the water, stirring as you go. Now, you can start working the dough with your hands.
Transfer the dough to a floured surface and kneed it for 5 minutes, or untilit’s elastic. Add a bit more flour to the dough if it feels sticky (I didn’t have to add any, but I suspect it always depends on the temperature and/or humidity of the place you are in).
Divide the dough into 5 equal portions. Roll out each portion so that it’s about 32 cm (about 12.5 inches) long. Let it rest, covered with parchment paper, for 5 minutes at room temperature.
In the meantime, heat a large grilling pan over medium-high heat and lightly coat with olive oil.
When hot, but not smoking, add the flatbreads (I added one at the time since my pan wasn’t large enough to accommodate more than one unit)and grill them for 1 to 2 minutes on each side or until golden brown.
Serve right after cooking, drizzled with a little more olive oil and with an extra pinch of salt.