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1
Pour the water into the bowl of a stand mixer fitted with a dough hook.
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2
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
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3
With the dough hook, mix the dough on low speed (2, on a KitchenAid mixer) for 1 minute.
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4
Turn the speed to medium (6 on a KitchenAid mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more.
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5
Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1 1/2 times, about 1 hour.
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6
(Alternatively, pour the water into a large bowl.
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7
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
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8
Scrape the dough onto a lightly floured surface.
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9
Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes.
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10
Let rise as indicated in the previous step.)
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11
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces.
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12
Sprinkle with flour and lightly drape the pieces with plastic wrap.
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13
Let stand for 30 minutes.
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14
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round.
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15
Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes.
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16
Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total.
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17
Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm.
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18
Repeat with the remaining breads
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19
.
