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1
Combine the flour, olive oil, yeast, salt, and sugar in a food processor.
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2
Turn the machine on and add 1 cup water through the feed tube.
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3
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
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4
If dry, add another tablespoon or two of water and process for another 10 seconds.
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5
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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6
You can simply cover the food processor bowl with plastic wrap (remove the blade first) or turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
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7
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
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8
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
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9
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
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10
(Defrost in a covered bowl in the refrigerator or at room temperature.)
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11
When the dough is ready, form it into a ball and divide it into 6 or more pieces; roll each piece into a round ball.
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12
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
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13
Let rest until the balls puff slightly, about 20 minutes.
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14
Roll each ball out to less than 1/4-inch thickness, using flour to prevent sticking as necessary.
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15
As you work, spread the flat disks out on a floured surface and keep them covered.
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16
When all the disks are rolled out, preheat the oven to 500F (the disks should rest for at least 20 minutes after rolling).
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17
If you have a pizza stone, use it, on a rack set low in the oven; if you do not, lightly oil a baking sheet and put it in the oven on a rack set in the middle.
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18
Alternatively, lightly oil and wipe out a heavy skillet.
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19
To bake on a stone, slide the individual disksas many as will fit comfortablydirectly into the oven, using a peel or a large spatula.
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20
Or bake 2 disks at a time on a cookie sheet.
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21
Or cook in the skillet over medium to medium-low heat, turning once, until lightly browned on both sides (this is a good method, but rather labor-intensive).
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22
Baking time will be between 5 and 10 minutes, generally only 5 or 6.
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23
As the breads finish baking, remove them from the oven.
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24
If youre going to eat them fairly soon, brush with melted butter if you wish.
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25
Otherwise cool, then store in wax paper or plastic bags; reheat in a 300F oven or a dry skillet before using.
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26
Substitute whole wheat flour for half the all-purpose flour.
