Place the flour and sour cream in your mixer’s bowl. Attach dough hook to your mixer. Set mixer to medium-low speed and mix until combined. You might have to scrape down the flour a couple times. Once combined, increase speed to medium and continue to mix for 2 to 3 minutes, or until a smooth ball forms.
Transfer the dough to a floured-surface; knead the dough a few times with your hands, and then shape it into a ball.
Using a sharp knife, cut the dough ball into 8 pieces. Grab a piece of dough; lightly flour it on all sides and, using a rolling pin, roll it out into a circular shape. If it’s sticky, add a sprinkle of flour on the dough and the rolling pin.
Once rolled out, brush the top of the rolled out dough with olive oil. Set a 10-inch skillet over medium heat and heat it up. When the pan is hot, pick up the rolled out dough and place it in the hot pan, oil side down. Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil.
Flip over the flatbread and continue to cook for 2 more minutes, or until bottom is browned. Remove from pan and set on a plate; keep covered with a kitchen towel. Repeat the process with the rest of the dough. Serve right away or store for later.