These flatbreads are the perfect addition to any seitan, and they use up some of that starch water leftover from washing flour. They're delicious plain, but you can also baste them with a garlic-infused butter for a naan-style version.
In a large bowl whisk together all of the dry ingredients. Make a well, and add the warm starch water*, olive oil, and 1/4 cup of warm water. Mix until just combined. Transfer the dough to a well-dusted work surface, and knead it until it comes together. Add a little bit more warm water if necessary to develop a dough ball that is springy and just slightly sticky to the touch.
*I heated the starch water in the microwave in 15-second increments, stirring each time until it was warm. If it gets too hot the mixture will begin to clump.
**Optional - if making these garlic naan-style, you can add an additional 1 large or 2 small cloves of minced garlic directly into the dough.
Make sure there's enough flour on your surface so the dough doesn't stick. Cover it with the bowl and let it rise for 30 minutes.
Divide the dough into 10 equal portions and let them rest again while you heat up a skillet. I used cast iron. Roll out the balls into 6-8 inch discs.
Cook each on a hot skillet until bubbles begin to form on the first side, then flip and cook until brown. This takes only a minute or two on each side. You can use a little extra oil in the pan if you'd like to brown/crisp them more, but I did not find that necessary.
If making the garlic butter, melt the butter and add the garlic and herbs, warming just until the garlic becomes fragrant. Then brush each finished flatbread with the mixture.