Servings: 2

100g white flour 100g white flour
60-70g water 60 to 70g water
Pinch of salt Pinch of salt

Mix ingredients to form a soft, smooth dough. If it's wet enough to stick to your hands then you'll have issues rolling it out, so I recommend not adding all the water at once.
Ideally set aside to rest for 30 to 60 minutes (optional)
Preheat a dry heavy-bottomed frying pan on a very high heat
Split the dough into 2 portions for each 100g of flour that you used. Use a rolling pin to roll out a portion as thin as you can on a floured surface, regularly flipping and rotating. Sprinkle with flour if it starts to stick. Aim to get it rolled out to the size of your pan.
Transfer to the pan and cook for 30 seconds until brown spots appear. Flip and do the same on the other side. If your pan isn't hot enough it will take longer but don't worry, you'll get the same result.