In a large bowl, place flour, salt, yeast, and baking powder. Mix well to combine.
Make a well in the flour mixture and pour in the warm water and 3 tbsp of the olive oil. Mix with a wooden spoon until everything is well combined and the dough is sticky. Turn onto a well-floured surface and knead for 8-10 minutes, until smooth and elastic (continue to add flour as needed to keep the dough from sticking).
Transfer to a greased bowl, cover with tea towel, and let rest in a warm, draft-free place for 10-12 minutes. Alternatively, preheat your oven to 200 degrees F, then turn it off and let the dough rise in the warm oven.
Punch down the dough, kneading it slightly, and divide it into six equal pieces. Using your hands, shape each piece into an oval, about 1/2 in thick, and place on a well-floured cookie sheet. Drizzle the flatbreads with the remaining olive oil and sprinkle with course ground salt (or seasoning of choice) and let sit in the warm oven for another 20 minutes, then remove from oven.
Preheat the oven to 425 degrees F. Bake bread for 6-8 minutes.