Ingredients:

  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Fine Sea Salt
  • Approximately ¾ cup Boiling Water

Instructions:

  1. Whisk together the flour and salt in a large bowl until thoroughly combined.
  2. Create a well in the centre of the flour mixture. Pour the boiling water directly into the well. Using a wooden spoon or spatula, quickly mix until a shaggy, rough dough begins to form.
  3. Turn the dough out onto a lightly floured surface. Knead gently for just 3–4 minutes until the dough comes together into a smooth, firm ball. Do not overwork the dough.
  4. Cover the dough ball with the inverted bowl or cling film and let it rest at room temperature for 10 minutes to allow the gluten to relax.
  5. Divide the dough into 8 equal pieces. Roll each piece into a small ball.
  6. Working with one ball at a time (keep the others covered), roll it out as thinly as possible—aim for about 1/16 inch (2mm) thick.
  7. Heat your heavy-bottomed pan or griddle over medium-high heat until it is properly hot. Do not add any oil.
  8. Carefully place one rolled-out dough circle onto the dry, hot pan. Cook for 45–60 seconds until bubbles appear and the underside shows light brown spots.
  9. Flip the bread. Cook the second side for another 45–60 seconds. Gently press down on any large bubbles with a clean tea towel or spatula to encourage even cooking.
  10. Remove the cooked bread immediately and place it on a wire rack to cool slightly. Repeat with the remaining dough pieces.