Mix all ingredients together—the order is irrelevant, but as with any dough, if it’s too sticky add more flour, if it’s too crumbly, add another tbsp of water. Dough should form a ball.
Flour your surface, hands and rolling pin, then roll out dough to desired thinness. I’d recommend going no thicker than a ¼”, but you’re welcome to roll it as thin as you’d like/are capable.
Cut into pieces with either a knife or pizza cutter. The shape doesn’t matter unless you’d like it to. I usually cut down the middle, and then into strips. Usually I can get about six even-sized pieces.
Heat a flat skillet and add pieces of the cut dough to it to cook. Do not add oil to the pan. I repeat: do not add any oil to the pan.
Each side takes 3 to 5 minutes to cook. Keep your eye on it. The dough will begin to bubble, which it’s supposed to! It won’t brown like a typical bread, but you’ll know when to flip it when it’s cooked all the way through and the bubbles (once flipped) start to brown.
There are many uses to this bread: wash it with a garlic butter, use it as a side to a main dish, eat it by itself, etc! Will keep for a few days, but is best eaten warm. Se bucura/enjoy!