Combine dry ingredients - In a large mixing bowl, combine the plain flour, yeast, salt, garlic powder, and dried oregano. Mix well with a spoon to distribute the ingredients evenly.
Add the wet ingredients - Make a well in the centre of the dry ingredients and pour in the warm water and olive oil.
Form a dough - Mix everything together with a wooden spoon until a rough dough forms.
Knead - Turn the dough out onto a lightly floured surface and gently knead the dough for about 5-7 minutes until it becomes smooth, soft and elastic. Add a little flour if it is very sticky but try not to add too much extra flour or the dough will become tough.
Rest and rise the dough - Place the dough in a lightly floured bowl, cover it with a clean kitchen towel or cling film, and let it rise in a warm place for about 15 minutes.
Divide the dough - cut the dough into 6 equal sized pieces and shape into balls.
Roll out the dough - on a lightly floured surface, use a floured rolling pin to roll out each dough ball into a round flatbread 3 to 4 millimetres thick.
Prepare your pan - add a teaspoon of olive oil to a frying pan and swirl around. Then remove the excess oil with some kitchen towel so only a thin coat of oil remains in the pan. Place over a medium-high heat and when hot place your first flatbread into the pan.
Cook the flatbread - fry the flatbread for 2 minutes on one side on a medium to high heat. It should puff or bubble and little and be golden brown underneath with a few charred areas.
Flip the flatbread - cook the flatbread for another 40 to 60 seconds on the other side until brown. Then remove to a plate.
Repeat - continue this process with the other dough balls.
Serve.
