Heat the pan: Heat a griddle, grill pan, 12-inch cast iron skillet or nonstick frying pan over medium-high heat until a drop of water immediately sizzles on contact. Meanwhile, roll out the dough.

Roll the dough: Generously dust a work surface and rolling pin with flour. Roll 1 ball of dough into a 9-inch round about 1/8-inch thick, dusting with more flour as needed to prevent sticking.

Griddle the flatbread: Brush the pan with a thin layer of oil or use a paper towel to coat the pan with a thin layer of oil. Place the flatbread in the pan and brush the top with a thin layer of oil. Cook until puffed and golden-brown in spots, 2 to 3 minutes per side. Remove to a cutting board.

Roll and grill the remaining flatbreads: While the first flatbread is cooking, roll out the next ball of dough. Cook the remaining flatbreads, making sure to brush the pan and top of the flatbreads with oil each time.

Cut and serve: Cut the flatbreads into wedges if desired and serve warm.

Recipe notes: Add finely chopped fresh herb leaves: 1/4 cup fresh parsley, oregano, basil, cilantro, scallions or chives; or 2 tablespoons finely chopped fresh rosemary or thyme.

Self-rising flour substitute: Measure 1 1/2 cups all-purpose flour into a bowl. Remove 2 1/2 teaspoons of the flour and place back in the flour container. Add 2 1/4 teaspoons baking powder and 1/4 teaspoon fine salt to the bowl and whisk together.

Storage: Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to three days. Warm in a 300 F oven or on a warm frying pan.

(Christine Gallary is food editor-at-Large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)