In a large mixing bowl, whisk together the flour, baking powder, and salt.

In a small bowl, whisk together the olive oil and milk, water, or unsweetened non-dairy milk.

Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to bring it together into a soft ball.

If the dough is too sticky, add a little more flour, about 1 tablespoon at a time. If the dough is crumbly and won't hold together, add water, 1 teaspoon at a time, until the dough comes together.

Place the dough back in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.

Divide the dough into 4 equal pieces and roll each piece into a ball.

Using a rolling pin or the palm of your hand, flatten each ball into a round about 6 inches in diameter and ¼ inch thick.

Heat about 1 teaspoon olive oil in a skillet over medium-low heat.

Working one at a time, cook the flatbreads for 3–4 minutes on each side, or until golden brown. Add a little more olive oil to the skillet as needed.

Serve the flatbreads warm, or allow them to cool to room temperature before storing.