This came about when I was experimenting with an old recipe for breadsticks and found that when rolled thinly, the dough baked up crisp and dry.

3 cups/400 grams unbleached bread flour (spoon into dry-measure cup and level off)

1 1/2 teaspoons/9 grams fine sea salt

1/4 cup/60 grams extra-virgin olive oil

4 teaspoons/12 grams fine granulated active dry or instant yeast

1/2 cup/112 grams warm water, about 110 degrees

1/2 cup/112 grams cold tap water

A baking stone or heavy baking pan

Combine the flour, salt, and oil in the bowl of a food processor fitted with the metal blade. Pulse about 10 to 15 times to incorporate the oil.
Whisk the yeast into the warm water and add it to the bowl. Pulse 2 or 3 times very quickly. Add the remaining water and pulse until the dough forms a ball. Let the machine run continuously for 10 seconds.
Invert the dough to a floured surface and carefully remove the blade. Place the dough in an oiled bowl and turn it so that the top is oiled. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until double, about an hour.
Scrape the risen dough to a lightly floured work surface and fold it over on itself several times to deflate. Replace the dough in the bowl and cover it again. Refrigerate the dough for an hour, or up to 24 hours.
When you are ready to bake the flatbreads set a rack in the middle level of the oven with the baking stone and preheat to 500 degrees.
Divide the dough into 6 pieces, each approximately 115 grams.
Round them and let rest under a cloth or plastic wrap on a floured work surface.
One at a time, roll each rounded piece of dough to a 9-inch round. Roll a second if they’ll both fit on your baking stone or pan at the same time.
Bake the flatbreads until they are golden and crisp, turning them once or twice during baking.
Cool on a rack and serve the same day. Or wrap and bag. Reheat to crisp at 325 degrees for 15 minutes and cool before serving.