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Add garlic, sesame seeds and the olive oil to a cold skillet. Place the skillet over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
Meanwhile, in a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of the flour and the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining cup of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth, adding more flour if the dough seems unreasonably sticky. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
After 1 hour, turn the dough out onto a lightly floured work surface and cut into 6 equally sized pieces for large flatbreads or 8 pieces for smaller flatbreads. Shape into balls, cover with a damp dishtowel and let the dough rest for 5 to 10 minutes.
Heat a large, heavy-bottomed skillet or grill pan over medium heat (see note below).
Use your fingertips to press each dough ball into a flat disk, about 1/8 inch thick.
Lightly oil the skillet then carefully lay down the flatbread and cook 1 to 2 minutes or until it’s starting to brown. Flip then continue to cook until cooked all the way through. If the pan seems too hot or is smoking, turn the heat down slightly. Continue with remaining flatbreads.
If you would prefer to bake the flatbreads, bake them in a 425 degree F oven until puffed and cooked through, about 10 minutes. (Baking allows you to cook multiple flatbreads at one time, but the bread won’t be as soft as when using a skillet.)