Add mix, cool water, vinegar and oil in a medium bowl and mix well.
Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
At this point, the dough can rest in a covered bowl for four hours (for zero sugars) or if mixed in the afternoon it can rest covered (in cloth) overnight.
Measure out a ¼ cup of (packed) dough and roll into a ball.
Put wax paper on each side of your tortilla press and brush lightly with your favorite oil, we recommend olive or avocado oil.
Press down to create a perfect disc with even thickness.
Repeat with the rest of the dough or for as many you would like to make.
Heat a lightly greased skillet on medium-low (any higher and it will burn before done).
Place flatbread dough onto the skillet and cook for 2 minutes per side (You will know it’s done when each side is golden brown)
Directly place in the oven for 2 minutes to finishes off the flatbread. If rolled correctly it should puff while in the oven, otherwise, it will make a nice wrap.
Enjoy!