Begin by melting your butter, then adding all your ingredients to a bowl. Keep your flour out, you may need to add more as you go along.

Mix to combine until it starts to come together, then use your hands to mix it until it becomes a ball of dough. If it is super sticky, dust with flour little by little until it no longer sticks to floured hands.

Turn out the dough onto a clean countertop dusted with flour and knead until it becomes a smooth ball of dough.

Cut the dough into 4 somewhat equally sized pieces, then roll those pieces into balls.

Take one of the balls, forming it into a circular disk on your lightly floured surface.

Use a rolling pin to roll out the dough to about 1/4″, or thinner if you’d like.

Slice the dough into wedges – for mine, I went with 8 slices, but 4 or 2 are also fine, whatever makes you happy.

Add 1 tablespoon olive oil and 1 tablespoon butter to a saute pan over medium to medium high heat.

When the butter has melted, add in some of your wedges. Cook for 1 to 2 minutes, or until browned.

Flip and continue cooking until browned on the other side.

Remove from heat and continue with the remaining dough.