Instructions

1. Activating the Yeast

   In a small bowl, dissolve the sugar and yeast in half a cup of warm water and set the mixture aside to activate until foamy on the surface. · 5 min
2. Kneading the Ingredients

   In a large bowl, place the flour and salt, then add the yeast mixture, the remaining water, and the olive oil. Knead the ingredients by hand or with a stand mixer until you get a smooth and elastic dough that does not stick to hands. · 8 min
3. Proofing the Dough

   Lightly grease a bowl with oil and place the dough inside, then cover it with a damp cloth and leave it in a warm place to ferment and double in size. · 40 min
4. Shaping into Balls

   Divide the dough into 4 equal balls, arrange them on a tray lightly dusted with flour, and cover them to rest briefly for easier rolling. · 10 min
5. Rolling the Loaves

   Using a rolling pin, roll out each ball on a floured surface into a uniform circle about half a centimeter thick, then let the discs rest for 5 minutes. · 5 min
6. Cooking on the Skillet

   Heat a heavy-bottomed skillet over medium-high heat, then place the loaf and cook for 20 seconds until small bubbles appear. Flip to the other side and press gently with the edges of a wooden spoon until it puffs up completely and lightly browns. · 2 min

Nutrition / serving

Chef's tips