oilCan substitute with the same amount of lard for extra flavor~2 tbspest.
dried herbs (optional)e.g. thyme and rosemary, for extra fragrance~1 tspest.
oil for pan-frying~3-4 tbspest.
Steps
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1
Put the flour in a bowl, pour in all the water at once, then add salt and baking powder (not yeast).
2
Add the oil, and mix everything together with a spatula or wooden spoon.
3
Knead by hand until the bowl is clean, then transfer the dough to the counter and shape it into a smooth ball.
4
Divide the dough into eight equal pieces. For extra flavor, you can replace the oil with the same amount of lard, and add dried herbs like thyme and rosemary.
5
Shape each piece into a ball by folding the edges to the center and rolling smooth with the inner part of your hand.
6
Cover the dough balls with a cloth and let them rest for 5 minutes.
7
Dust with a bit of flour and roll each piece into a round about 20 cm in diameter and half a centimeter thick; if the dough springs back too much, set it aside and move to the next one.
8
Heat oil well in a nonstick pan, gently place in the first dough round, cover with a lid leaving a small vent, and cook for 3–4 minutes.
9
Bubbles will form on the surface; check that the bottom is cooked, flip it over, cover again with a small vent, and cook another 3 minutes until golden on both sides.
10
Once golden on both sides, remove from heat and enjoy the crispy-outside, soft-inside, fragrant pan-fried bread.
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