Prepare the Dry Ingredients:
Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.
Add Wet Ingredients:
Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
Break one egg into the bowl.
Add 1 teaspoon ground red pepper and finely chopped parsley.
Mix and Knead the Dough:
Mix well with a spoon.
Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
Rest the Dough:
Grease a baking dish with olive oil.
Roll the dough into a roll and divide into 8 parts.
Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.
Prepare the Garlic Mixture:
In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.
Shape the Flatbreads:
Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
Brush the dough with the garlic mixture.
Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.
Repeat these steps with the rest of the dough.
Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.
Roll and Fry the Flatbreads:
Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
Heat a frying pan over medium heat and grease it with oil.
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