Measure all the ingredients into a large mixing bowl.
Use a wooden spoon to mix until everything start coming together.
Now, use your hands to mix until it forms a soft, but not at all sticky ball of dough.
Cover the bowl with a clean, damp kitchen towel, and allow to rest for 30 minutes.
Lightly dust a clean work surface with flour and dump the dough out of the ball.
Roll, by hand, into a rough sausage shape, and cut into 8 even pieces.
Heat up a pan to a medium high heat.
Roll out each piece as thick or thin as you prefer, I like to roll each wrap while the previous cooks, and keep the damp towel draped over the remaining pieces.
Carefully place the flatbread into the pan, at this point, if you prefer, you can brush the top side with melted butter.
Once you see bubble forming, carefully flip the flatbread to the other side. It should be slightly golden. Brush the other side with melted butter (if preferred).
Once both sides are cooked, transfer the flatbread to a plate and cover with a clean, dry kitchen towel to keep warm.