Remove the dough from the mixing bowl and reserve the towel. Cut the dough into 8 pieces and cover with the towel while shaping so it doesn't form a skin on top.
Do not flour the surface that you are rolling on, rather have a small pile of flour to dip your hands into. The friction of the surface will help shape the pieces into balls. Tuck the corners in toward the center of the piece and turn over and roll into a ball with one hand (see photos and video). A bench scraper is handy for scraping dough if it gets stuck to your hands or the work surface.
Now flour the surface and a rolling pin and roll each piece into a flat circle, keeping the extra pieces covered while rolling out.
Brush each side of the flatbread with melted butter or olive oil to keep it from sticking. Place on a sheet pan.
Heat the grill over medium heat, as you don't want it too hot. The outside will burn before the center is cooked otherwise.
Place as many pieces of flatbread on the grill that will fit at one time. Grill on each side for 4-5 minutes. When you have flipped the flatbread over, top the cooked side with garlic, cilantro or parsley leaves, and a sprinkle of coriander.
Make sure not to burn either side. If the dough is still undercooked in the center, you can pop it in a 325 degree oven for a few minutes to finish cooking.
Serve immediately as a side item, use as a taco shell, or use it as a pizza crust too!