Umbrian Crescia Sottile Flatbread

In a large bowl, whisk together the flour, salt, and baking powder to evenly distribute the leavening.

Create a well in the center and gradually pour in the water and olive oil, mixing from the center outward until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 5–10 minutes, until smooth, elastic, and no longer sticky.

Cover the dough with a clean kitchen towel or an inverted bowl and let it rest for 15 minutes to relax the gluten, making it easier to roll.

Divide the rested dough into small balls about the size of a golf ball.

Using a rolling pin, roll each ball into a very thin round, dusting lightly with flour as needed to prevent sticking.

Heat a skillet or griddle over medium-high heat until hot but not smoking.

Cook each flatbread for 2–3 minutes per side, until lightly blistered, golden in spots, and fully cooked.

Serve immediately while warm, finishing with freshly ground black pepper if desired.