Combine all the ingredients, using 240g of the flour and setting the rest aside, in a large bowl and mix until a shaggy dough forms.

Place the 2 tablespoons of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes.

Leave the dough on the lightly floured surface. Place your mixing bowl upside-down over the dough, and let it rest for 30 minutes.

Divide the dough into eight equal pieces; each piece should weigh between 55g and 60g. Form each piece into a ball, cover them, and let them rest for 5 minutes.

In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325°F.

Working with one piece of dough at a time, roll it into a rough circle or oval about ¼” thick and 6” in diameter, using more flour if necessary.

Dry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flatbreads from the pan to a rack to cool slightly before serving.

Store flatbreads, well wrapped, at room temperature for up to 5 days; freeze for longer storage.