Preheat griddle to low. Place all the ingredients in a mixer with the dough hook attachment. Work it slowly to create a soft, pliable dough. If the dough is sticky add 1 to 2 tablespoons of additional flour. Divide the dough into two pieces. Roll each piece of dough to 1/8-inch thick. Cut each piece into 6 to 7 pieces, whatever shape you desire. On a lightly floured, low heat griddle, cook the flatbread on each side for 5 minutes. It should color only slightly. Serve with butter and preserves.
Recipe courtesy of Emeril Lagasse