1. Put the flour, baking powder, and salt in a food processor and turn the machine on. Pour the olive oil, then most of the water, through the feed tube and process for about 30 seconds. Stop the machine and remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add the remaining water 1 tablespoon at a time; process for 5 or 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or 2 flour and pulse until just incorporated.
2. Divide the dough into 8 pieces. Grease your hands with a little oil and pat each piece into a patty no more than 1/2-inch thick.
3. Heat a griddle or large skillet over medium heat and add enough olive oil to thinly coat the bottom. When it’s hot, add as many breads as will fit comfortably without crowding; you might have to work in batches. Cook, undisturbed, until they begin to brown on the bottom, 5 to 10 minutes. Turn and cook until the other side is crisp and golden and the inside is firm and no longer raw (peek with a sharp knife), a few minutes more. Sprinkle with salt and serve.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition