Roll the dough into a ball, coat with oil, and let it rise in a warm spot for at least an hour, or until it doubles in size.
After the dough has risen enough, cut it into six equal halves and shape each into a ball.
Roll out each flatbread and place on a pan set over medium-high heat.
Simmer for 5–6 minutes, or until cooked through (2.5–3 minutes each side).
When you turn over each flatbread, it should form a pocket in the center.
After the flatbreads are heated, brush each one with oil and top with parsley and chili flakes.
