Garlic Herb Flatbread

To a large mixing bowl, add active dry yeast (1 packet), garlic, minced (2 cloves), minced herbs (1 tbsp), sea salt (0.75 tsp), organic cane sugar (0.5 tsp), all purpose flour (1.25 cups), and spelt flour (0.75 cup) and whisk.

Make a well in the dry ingredients and add olive oil (1 tbsp) and two-thirds of the warm water (0.75 cup) (0.5 cup or 120 ml). Stir with a wooden spoon to mix. Add more [warm water] as needed until a dough forms.

Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more [all purpose flour] as needed to prevent sticking. Start 2m timer

Wipe out mixing bowl and add a bit of [olive oil] (1 tsp). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour. Start 60m timer

Once doubled in size, cut [dough] into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.

In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).

One at a time on a lightly floured surface, roll each piece of [dough] into a large circle that's fairly thin (less than 1/8th inch thick).

Lightly grease preheated skillet and lay down [flatbread]. Don't touch, cook for 2.5 minutes. Flip and cook for 2.5 minutes on the other side. Repeat, adding more [olive oil] to coat surface, until all [flatbread] is cooked. Start 2m timer

Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).