Put the dough ingredients in a medium bow and mix with your hand. Add ¾ cup filtered water and mix with your hand to combine. Knead the dough in the bowl for 1 minute then put it on a floured surface and knead. If the dough is too dry add 1-2 tablespoons water. If it’s too moist add a little bit of flour. Knead it until it’s smooth and soft, about 7 minutes.
Shape it into a ball then put back in the bowl. Cover with a moistened kitchen towel and let it proof in a warm spot for 30 minutes, until it doubles its size.
Divide the dough into four (for even-size breads, use a scale, I use my eyes) and shape into balls. Place them on a floured tray and cover with the same moistened towel for 15 minutes. Place in a warm spot.
Flatten the balls into round 6” (15cm) pitas and place on a baking tray lined with baking paper. Cover with the moistened towel and let the dough rest for 10 minutes.
Preheat the oven to 400°F/200°C. Make the flour wash. Mix the flour with the water.
Brush the flatbread with the flour water mix, then press gently any pattern you like on the bread with your finger. Bake for 12-15 minutes, until the breads are golden.
Let them cool on a wire rack.