In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the warm water and olive oil to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Divide the dough into 6 equal portions and roll each portion into a ball.
Using a rolling pin, roll each ball into a thin circle about 7-8 inches in diameter.
Heat a large non-stick skillet over medium-high heat.
Place one rolled-out dough circle into the hot skillet and cook for 1-2 minutes until bubbles form on the surface and the bottom has golden brown spots.
Flip the flatbread and cook the other side for another 1-2 minutes until golden brown and cooked through.
Remove the flatbread from the skillet and keep warm. Repeat with the remaining dough circles.
Serve warm or at room temperature.