Mix the yeast, sugar and 1/2 cup of the warm water. Let sit for 5–10 minutes until foamy.

In a large bowl, combine the flour, salt and baking powder. Add the yeast mixture, remaining warm water and oil. Mix until a soft, slightly sticky dough forms. Knead for 7–8 minutes until smooth and elastic. The dough should be soft and slightly tacky, not stiff. Avoid adding extra flour.

Cover and let rise for about 1 hour, or until doubled in size.

Divide into 16 equal portions and roll into balls. Cover and rest for another 15 minutes.

Roll each ball into an oblong shape, approximately 1/4 inch thick. Don’t roll too thin; you want enough dough to trap steam and puff up.

Heat a dry skillet or cast-iron pan over medium-high heat. Place one flatbread into the hot pan. Once bubbles begin forming across the surface and the bottom develops golden-brown spots, flip. Cook the other side until puffed and cooked through.

Mix the olive oil, garlic, parsley, cilantro and salt together. Brush generously over each hot bread immediately after cooking.

Stack the finished laffa and cover with a clean kitchen towel to keep them soft and pliable.