In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.
This indicates your yeast is alive and ready to work. If it doesn’t foam, your water might be too hot or too cold, or your yeast might be expired.
Add the salt and 2 tablespoons of olive oil to the yeast mixture. Stir until well combined.
Gradually add the all-purpose flour to the wet ingredients, starting with 2 cups and adding the remaining cup as needed.
Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough for 7-10 minutes until it becomes smooth, elastic, and no longer sticky.
If the dough is too sticky, add a very small amount of flour, a tablespoon at a time. If it’s too dry, add a teaspoon of warm water.
The goal is a soft, pliable dough.
Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
The rising time can vary depending on the temperature of your kitchen.
Once the dough has risen, gently punch it down to release the air.
Transfer the dough back to a lightly floured surface.
Divide the dough into 8 equal pieces. For best results, you can use a kitchen scale to ensure uniformity, aiming for approximately 80-85g per piece.
Roll each piece of dough into a smooth ball. Cover the dough balls with a clean kitchen towel and let them rest for 10-15 minutes.
This resting period allows the gluten to relax, making the dough easier to roll out.
Heat a heavy-bottomed skillet (cast iron or non-stick works best) over medium-high heat.
Do not add any oil to the skillet at this stage. You want a dry, hot surface.
While the skillet is heating, take one dough ball and flatten it slightly with your hand.
On a lightly floured surface, use a rolling pin to roll the dough into a thin, round disc, about 6-7 inches in diameter and about 1/8 inch thick.
Try to keep the thickness as even as possible for uniform puffing.
Once the skillet is hot (a drop of water should sizzle and evaporate immediately), carefully place one rolled flatbread into the dry skillet.
Cook for about 1-2 minutes per side. You’ll know it’s time to flip when you see bubbles forming on the surface of the dough, and the bottom side has developed golden-brown spots.
Flip the flatbread. As the second side cooks, you should start to see the flatbread puff up like a balloon. This is the magic!
If it doesn’t puff completely, don’t worry; it will still be delicious.
Cook the second side for another 1-2 minutes, or until it’s also golden brown and slightly charred in spots.
Remove the cooked flatbread from the skillet and immediately place it in a clean kitchen towel or a bowl lined with a towel. Cover it to keep it warm and soft.
The steam trapped inside will help maintain its softness.
Repeat the process with the remaining dough balls, rolling and cooking one at a time.
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