How to cook flatbread without oil?
My family always made these Chinese flatbread-like pancakes and we cooked them on a cast-iron pan (although it was more like a frying surface or something, it was flat, round, had a handle, but no conceivable border) without using any oil. Now it is true that a little bit of the flour kept sticking to the pan, but we also had a little broom made of spliced bamboo (I think) with which we just swept the excess flour off. This of course is rather messy, but we only had to clean the stove after the cooking was done.
I think this worked so well because the dough was not too wet (but also not too dry) and we covered the surface of every flatbread with a little bit of flour, which helps in making it less sticky.