In a medium mixing bowl, combine the flour and salt. Make a well in the middle and add the water and oil. Mix to combine and knead the dough for 2 minutes. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Transfer the dough to a floured, clean working surface and knead, sprinkling more flour as needed for another 2 minutes. (I often add about one more tablespoon of flour at this point.) Add just enough flour to prevent the dough from being sticky. You want the dough to be soft but not sticky, so you get really soft shawarma bread.

Dust the working surface with flour, and divide the dough into six equal pieces. Form a ball with each piece. Roll out each ball of dough into an 8 to 9-inch circle. Don't worry too much about the shapes here. If it doesn't turn out to be a perfect circle, that's okay!

Heat a non-stick skillet or cast iron pan over high heat. Cook one flatbread for 1½ to 2 minutes on the first side. It should puff up dramatically. Flip it to the other side when it has golden spots. Cook on the other side for about 1 minute until it has golden spots.

Keep the cooked flatbreads stacked and wrapped in a kitchen towel. This helps keep them warm until serving.

Serve warm smeared with butter or use to build wraps for breakfast, lunch, or dinner.