In the bowl of a stand mixer with the dough hook attached, mix together the water, 2 cups of flour, yeast, olive oil and salt. If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl. Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.
Place the dough in an oiled bowl and cover tightly with plastic wrap. Let the dough rise until doubled, about one hour. Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes. Roll out the pieces of dough into 6-8 inch circles, as evenly as possible. Dry fry them on a hot skillet or electric griddle for 2-3 minutes per side, or until they are puffed a bit with some browned spots. If they are taking longer to cook, increase your heat so that they don’t dry out.
Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft. Store in a plastic bag after they have cooled.