 Here's the thing:  I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done I have to wash the pan with a wet sponge, as either flour or small parts of the dough will get burnt and stick to the pan.  This means that I have to then wait for the pan to reheat again and this, together with the washing, makes the process a lot longer.  Here's what I tried so far:   I've tried removing any excess flour before frying, but some dough parts still got burned and got stuck. I put baking paper on top of the frying pan. This worked, but the baking paper got burned after each flatbread and I had to replace it each time. I also tried baking them in the oven. Although, it did work, the flavor and texture are different. My final attempt was buying a stone-effect frying pan, hoping that the cleaning process would be almost zero. True, it is far easier to wash than my previous pan, but it still takes a lot.   Now, what I would like to know is if there are other ways cooking these flatbreads (without oil) what would make the process faster and more efficient.  Thanks in advance for the help! 
A wide enamelled dish on top of the stove might work nicely.  I've got a le Creuset that I use for all sorts of things, but my excuse for buying it was flatbreads, which it does very nicely.  They don't stick at all unless they're much too wet, and any split flour can just be dusted out between breads.  As it's cast iron it also has a nice even heat, which reduces burning. 