Ingredients:

  • 2 cups All-Purpose Flour (or Plain Flour), sifted
  • 1 teaspoon Fine Sea Salt
  • ¾ cup Warm Water (near boiling, but not scalding)
  • 1 tablespoon Olive Oil (or neutral oil)

Instructions:

  1. Combine Dry Ingredients: In the large bowl, whisk together the flour and salt until thoroughly combined.
  2. Add Wet Ingredients: Create a well in the centre. Pour in the warm water and olive oil simultaneously.
  3. Form the Shaggy Dough: Use a fork or your hands to mix until a rough, shaggy mass forms.
  4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for just 3–5 minutes until the dough is smooth, pliable, and no longer sticky. Do not overwork it.
  5. Rest: Cover the dough ball with a clean tea towel and allow it to rest at room temperature for 15 minutes.
  6. Divide and Shape: Divide the dough into 8 equal pieces. Roll each piece into a tight little ball.
  7. Roll Thin: On a lightly floured surface, roll one ball out as thinly as possible—aim for about 1/8 inch (3mm) thick.
  8. Heat the Pan: Place your heavy skillet over medium-high heat. Allow it to get hot; the pan must be dry.
  9. Cook the Bread: Place one rolled disc onto the hot, dry pan. Cook for 30–60 seconds until small bubbles appear.
  10. Flip and Puff: Flip the bread. Cook the second side for another 30–45 seconds, encouraging it to puff up if possible.
  11. Finish Cooking: Flip once or twice more until lightly spotted with golden brown marks.
  12. Keep Warm: Transfer the finished bread to a basket lined with a clean cloth napkin to keep them warm while you finish the rest.