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Whisk together the flour, salt, and baking powder in a large bowl.
Stir in the olive oil, then add the water.
Stir with a wooden spoon or other sturdy utensil until the dough comes together, adding more water as necessary to get a cohesive but not too sticky dough.
Give a few more good stirs, then cover the bowl with a towel and set aside for 30 minutes or so.
Portion the dough into 16 roughly equal balls.
On a lightly floured surface, roll out each ball very thinly, tossing on a little flour if they stick to the rolling pin.
Each should be approximately a 6-by-3-inch oval, but don’t fuss about it – rough, uneven shapes are part of their rustic, I-made-my-own-flatbread charm.
Heat a large skillet over medium heat, or bring an electric griddle to 350 degrees.
I like these brushed with oil, which is not in the original recipe, and they work great without it as well.
If using the oil, brush one side of each bread lightly and place that side on the griddle. (If not, just slap them down.)
Grill for about 2 minutes, or until the bread is browning in spots.
If oiling, brush the bread with oil.
Either way, turn it and cook another two minutes.
Alice Waters says to turn these over an open flame for a minute before serving. I skip this step. But do serve them hot!