First, use the measuring cup and spoons to measure out all of the flatbread ingredients.
Next, in a glass mixing bowl, mix the warm water with the yeast and maple syrup. Allow the mixture to sit for 10 minutes to activate. You should see a foam form on the surface of the water.
Then, add in the flour and begin to mix using your hands or a wooden spoon. Once slightly mixed, begin to slowly add the canola oil a little at a time as you knead the dough. The dough will be loose and the stickiness will decrease as you add in the oil. Once your dough is ready, form it into a ball, cover it with plastic wrap, then with a kitchen towel. Set it aside and allow it to rest for at least 30 minutes.
Then, cut the flatbread dough into 8 equal portions.
Roll each portion into a ball and lightly coat each one with flour by rolling it on a lightly floured surface.
Use the rolling pin to roll each portion out flat, in a rough circle or oval shape. The dough portions should roll out to about ¼ inch thick.
Then, preheat a skillet on high heat. Once hot, lower the heat to medium or low heat.
Then, one at a time, place the flatbreads in the hot skillet for 2 to 3 minutes, or until golden brown on one side.
Flip and fry on the second side for another 2 minutes.
Repeat for the remaining dough portions.
Finally, remove the cooked flatbread from the skillet and wrap the cooked bread in a kitchen towel to keep warm until it’s time to serve. Enjoy!
Notes
Storing Homemade FlatbreadLike with most other homemade bread recipes, these flatbreads are best enjoyed the same day they are made, but they can be stored for up to 3 days at room temperature. For longer storage, you can transfer them to a Ziploc bag or airtight container, and freeze for up to 3 months. Always make sure to label the date on the outside of the container to keep up with freshness.