Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 2 hrs 30 mins
Total Time:: 3 hrs
Servings::8
Yield::8 rounds
Ingredients
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11⁄16 cups water
2 tablespoons vegetable oil
½ teaspoon white sugar
1 ½ teaspoons salt
3 cups all-purpose flour
1 ½ teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.
Editor's Note:
If you don't have a bread machine, combine 1/2 cup lukewarm water and 1/2 teaspoon sugar in a mixing bowl. Stir in yeast, and set aside until yeast is creamy and bubbly, about 5 minutes. Add remaining water, oil, salt, and flour. Mix on low speed using the dough hook until the gluten is fully developed, about 10 minutes. (You can also knead by hand on a floured surface until dough is springy and feels silky to the touch, 10 to 15 minutes.) Transfer dough to an oiled boil, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Proceed with the recipe as directed in Step 3.