Buttery, flaky flatbread

Components:

1. An additional cup of all-purpose flour for rolling
2. One teaspoon of salt
3. One spoonful of sugar
4. Two tsp baking powder
5. Two tablespoons of chilled, unsalted butter, sliced into little cubes
6. Half a cup of warm water, adjusted as necessary
7. Two tablespoons of olive oil (or, for brushing, melted butter)
8. Extra melted butter (for brushing)

Directions:

Prepare the dough:
Combine the flour, baking powder, sugar, and salt in a large mixing bowl.
To the flour mixture, add the chilled, cubed butter. Using a pastry cutter or your fingers, chop in the butter until the mixture looks like coarse crumbs with tiny butter bits the size of peas.
Add Water: Stir the dough until it starts to come together, then gradually add the warm water a little at a time. Add water gradually as you may need a little more or less.
In a bowl or on a surface dusted with flour, knead the dough for three to four minutes, or until it is smooth. Add a little extra flour if the dough is too sticky and a little more water if it is too dry.
Rest the Dough: For approximately half an hour, cover the dough with a moist cloth or plastic wrap. This makes the flatbread malleable and soft by relaxing the gluten.
Divide and Roll: Depending on the desired flatbread size, divide the dough into 6–8 equal sections once it has rested.
Roll each part into a ball and then flatten it into an oval or circular shape on a lightly floured board. Aim for a thickness of around ¼ inch. The form and size can be changed to suit your preferences.
Prepare the flatbread:
Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat. Put one circle of rolled-out dough in the pan once it’s hot.
Cook until golden brown spots form, 1 to 2 minutes per side. Bubbles ought to appear on the flatbread’s surface. Cook until brown and just beginning to crisp on the other side.
Brush with Butter: For that delectable flaky texture, brush each flatbread with melted butter as soon as it’s finished.
While you cook the remaining flatbreads, you may keep them warm in a fresh kitchen towel.
Serve: Warm, flaky, buttery flatbread should be served. It’s ideal for dipping into any curry, tzatziki, or hummus.

Advice:
You can roll out the dough, brush it with melted butter, fold it in half, and then roll it out again for more flakiness. The flatbread develops layers as a result.
Optional additions: Before cooking, sprinkle the dough with seeds, herbs, or garlic powder for extra taste.
This recipe for flatbread is quick and simple, and it produces soft, flaky, buttery bread that can be used for many different kinds of meals. Have fun!