• In a large mixing bowl, place the flour, baking powder and salt and stir to combine.
• Add the ice water and oil and stir with a wooden spoon or sturdy spatula until the dough comes together. The dough should be soft, moist but not sticky. Add additional water or flour, if needed.
• Cover with plastic wrap and allow to rest for 10 minutes.
• Sprinkle flour over your work area or kitchen counter and turn the dough onto the floured surface. Flatten the dough with your hands or with the help of a rolling pin, then divide the dough into 10 to 12 equal pieces (each piece should be about the size of a large egg - about 1.5 to 2 ounces each).
• I quickly roll each piece of dough into a ball (this step is not necessary but I feel it gives me better control when shaping the flatbread).

  Take one of the dough balls and using a rolling pin flatten to ¼ inch thick (you can flatten the dough by pressing it with the palm of your hands).
• Heat a cast iron skillet (or a heavy-bottom skillet) on a stove top over medium heat. Add about one tablespoon of oil.
• In batches, cook the flatbread in the hot oil for about 2-3 minutes or until golden brown. Flip and cook the other side for about 2 minutes or until golden brown
• Remove from the skillet and place on a cooling rack. Allow to cool slightly before serving.

Optional Topping

• In a small bowl, combine the olive oil or melted butter with garlic powder and salt. After removing the flatbread from the skillet, brush with the oil or butter mixture. Sprinkle with chopped parsley. Serve.