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1
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
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2
In a medium-sized bowl, mix together the salt and the flour.
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3
Make a well in the middle and add just less than 1 cup warm water.
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4
Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough).
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5
Turn out onto a lightly floured bread board and knead for 8 to 10 minutes.
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6
Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours.
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7
The longer the dough stands, the more digestible the breads.
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8
Divide the dough into 8 pieces and flatten each with lightly floured fingers.
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9
Continue flattening with a rolling pin until each piece is 8 inches in diameter.
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10
Once you have started rolling, roll out each bread without flipping it over.
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11
To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath.
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12
Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook.
