Lemon-Olive Flatbread

Mix the flour, salt, and baking powder, first, and then add the olives and lemon peel. Cut in the butter. Mix in the milk, until you have a thick dough. Let that rest somewhere warm for 10-15 minutes. Preheat a large skillet on the highest your range turns up, while the dough rests. Tear the dough into eight parts, and one at a time, roll them out as thinly as possible on a rolling mat or a floured countertop. This is going to be a pain in the ass, because the dough is probably going to tear around the olive and lemon bits. Do the best you can; it’s not going to be perfect. Cook each one in the pan for about 1m on each side, flipping when the dough starts to bubble. They should have brown spots on each side.