Add the flour, instant yeast, sugar, olive oil, salt, and warm water to the bowl of a stand mixer, adding optional dried herbs or garlic powder if using.

Mix on low speed for 2 minutes, just until the dough comes together.

Increase the mixer to medium-low speed and knead for 6 minutes, until the dough is smooth and a little tacky but not sticky.

If the dough is sticking badly to the bowl, add more flour 1 tablespoon at a time until it becomes smooth and tacky.

Lightly grease the bowl with olive oil, swirl the dough in it, cover with a kitchen towel, and let it rest for 30 minutes, or until doubled.

Divide the dough into 10 pieces using a bench scraper or knife.

Shape the pieces into small balls, dust them with flour, place them on a baking sheet, cover, and let them rest for another 20 minutes.

Set a skillet over medium heat and add a little olive oil.

Roll one dough ball into a rough 7- to 8-inch circle and carefully lay it in the hot skillet.

Cook for about 2 minutes on the first side, flip when bubbles appear, and cook for another 2 minutes until golden underneath; repeat with the remaining dough, keeping cooked flatbreads covered with a kitchen towel and brushing with olive oil while hot if desired.