889 gm bread flour +72gm for kneading
7 gm active dry yeast
2 tbsp sugar
1 tsp salt 4 tbsp olive oil
705 ml warm water
1. Combine dry ingredients in a large bowl. Add oil and water. If you are making by hand (which is the easiest way), add liquid ingredients to dry ingredient bowl, and mix by hand for a few minutes until dough is well combined and coming together. Turn dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic. If you are using a food processor, process for about sixty seconds until a very smooth, soft, and slightly sticky ball forms. If you are using a mixer, mix with dough hook until the dough is very smooth, soft, and elastic.
2. Place dough in a large oiled bowl, loosely cover with plastic wrap, and then cover it with a tea towel. Place the bowl in a warm, draft-free corner. Let rise for about one hour, until the dough has at least doubled in size. Divide the dough into twelve equal balls, and then roll them until smooth. Place the balls on an oiled baking sheet. Cover them with a damp tea towel and let rest for about ten minutes. Resting makes dough easier to roll out since the gluten strands relax.
3. Heat a flat griddle pan to medium. Alternatively, you can use an upside-down wok or a large frying pan. Take a dough ball in your hands and flatten it out on an oiled wooden surface. Roll it out with a rolling pin or use your hands to make a circle about twelve inches in diameter. Place it on the hot surface. When the edges look dry and bread is expanding turn it over. It only takes a few minutes to grill. Place finished bread in between some kitchen towels to keep warm.
Disclaimer: This is not my recipe
Notes: I found the quantity of the water to be too much, and i needed to add flour because the dough was extremely sticky.
I spread the dough with my hands before grilling with plenty of oil, i found it easier this way than using a rolling pin.
I left the bread to grill slowly on low-medium heat on both sides.