Pan-fried flatbread

3 oz portion of refridgerated no-knead bread dough (a bit larger than a golfball)
2 tablespoons neutral flavored oil (peanut, canola, etc)
Flour for dusting dough

Heat oil over high heat in a heavy bottomed skillet
Flour a board or your counter and the dough ball
Roll the dough ball into a 6-7" circle, about 1/4" thick. You can go larger (and use more dough), just make sure the circle isn't bigger than the bottom of your pan
When oil is hot--it should shimmer--place the dough in (going away from you so that any splashed oil doesn't come towards you)
Fry for aproximately 2-3 minutes, until golden brown. Flip and repeat, the second side should take about half the time. Pop any extra-large bubbles with a knife. 6) Remove flatbread from pan and place on paper towels to soak up any excess oil

Oil temperature isn't super critical, but it needs to be at least 300º and not yet smoking. The dough should immediately sizzle when placed in the oil. If the oil is too cool your flatbread will be greasy. The chilled dough will cause an immediate drop in temperature, so err on the side of too hot.
These are best served warm, so if you have several to make we suggest keeping them in a slow oven