Coat a medium bowl with ½ teaspoon oil; set aside.

In a stand mixer with the dough hook, mix the flour and salt on low until combined, 10 to 15 seconds.

With the mixer running, gradually add the water and 2 tablespoons oil, then mix on low until the mixture forms a ball, about 1 minute.

Increase to medium and knead until the dough is smooth and elastic, about 3 minutes.

Transfer to the prepared bowl, cover with plastic wrap and let rest at room temperature for about 1 hour.

Meanwhile, cut six 9-inch squares of kitchen parchment; set aside.

Transfer the dough to the counter. Using a dough scraper or bench knife, divide the dough into 6 pieces, each about 70 grams (2½ ounces), then form each portion into a taut ball.

Dust the dough balls lightly with flour and cover with a clean kitchen towel. Lightly flour the counter, set 1 ball on top and, using a rolling pin, roll it into an 8- to 9-inch round about ⅛ inch thick. Place the round on a parchment square.

Repeat with the remaining dough balls and stack the rounds on top of each other, placing a square of parchment between the layers.

Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles and evaporates.

Place 1 dough round in the pan and cook until slightly puffed and the bottom is spotty brown, 1 to 1½ minutes. Using tongs, transfer the flatbread browned side down to a 1-gallon zip-close bag (this keeps the breads soft and pliable).

Cook the remaining dough rounds in the same way, stacking them in the bag (no need for parchment separators).

Wipe out the pan if excess flour begins to build up and smoke, and adjust the heat as needed. Use immediately or cool, seal the bag and store at room temperature for up to 1 day.