In a large mixing bowl, combine the flour, dry yeast, and sea salt until evenly mixed.
Add the olive oil and warm water to the dry ingredients, then stir with a spoon until a sticky dough begins to form.
Use your hands or a dough scraper to knead the dough gently in the bowl for about 2 minutes until it becomes smooth and elastic.
Cover the bowl with a damp cloth and let the dough rest for 10 minutes, allowing it to relax and slightly rise.
After resting, turn the dough out onto a lightly floured surface and divide it into 12 equal portions.
Roll each portion into a thin, round circle about 10 cm (4 inches) in diameter, aiming for even thickness.
Line a baking sheet with parchment paper and arrange the flattened dough rounds evenly spaced apart.
Bake in a preheated oven at 200°C (390°F) for 8-10 minutes, or until the flatbreads are golden around the edges and crispy.
While they bake, prepare your toppings—shredded cheese, chopped herbs, chili flakes, or other favorites—so everything is ready to go.
Once baked and still warm, remove the flatbreads from the oven and let cool for 2 minutes, which helps the toppings melt slightly and enhances flavor.
Top each flatbread with your chosen toppings, pressing lightly to help them adhere, then finish with a sprinkle of sea salt or a drizzle of honey for extra flavor.
Serve the mini flatbread bites warm or at room temperature for a crispy, cheesy, and customizable snack experience.
