My wife just made some 'Lebanese bread'. Flatbread. Cooked in a frying pan (no oil though).
Dough mixed in a dough mixer. Simply flour and water I believe it was, she said.
Seemed too chewy to me. And damp. The finished thing having a sort of 'grey' or wet look for the most part except around the higher 'bubbles' or whatever which bubbled up and got browned by the contact with the pan and the heat.