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1
In a medium bowl, whisk together dry ingredients, flour through sugar. Add the seeds and scallions and stir to coat.
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2
Make a well in the center, then pour in the buttermilk. Using a rubber spatula or wooden spoon, stir until you have a shaggy dough. Turn the dough onto a lightly-oiled surface (like a plastic cutting board) and gently knead it into a cohesive ball. Return ball of dough to bowl and cover with plastic wrap or a kitchen towel for 30 minutes. Heat the oven to 300u00b0 F.
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3
Turn dough out onto a lightly floured surface and divide into four. With a floured pin, roll one ball out to 1/8- to 1/4-inch thick, about 6 inches long and 4 inches wide.
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4
In a large, heavy skillet (preferably cast-iron), heat 1 tablespoon olive oil over medium-high. When the oil is very hot, add the flatbread. Cook until deeply charred, about 3 minutes, then flip and continue to cook, 2 to 3 minutes more. Transfer to a baking sheet, sprinkle with flaky salt, and keep warm in the oven while you repeat the process with the remaining three pieces of dough and remaining olive oil.
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5
Enjoy warm, or wrap in aluminum foil, store at room temperature, and reheat in the oven the next day.
