Combine the first five ingredients with 1 cup flour and beat until the dough is satiny, about 2 to 3 minutes.

Stir in more flour, a cup or so at a time, beating after each addition. The dough should be a little sticky but not so much that it will be difficult to handle.

Turn the dough out onto a lightly floured board and knead until smooth, just a minute or two. (If your bowl is large enough you can just knead the dough right in it.)

Set the dough aside in a warm place for at least 15 minutes–long enough to work on the rest of the meal.

When you are ready to begin baking the bread, pull off pieces of dough about golf ball sized–or bigger if you’d like. Roll out to about 1/4 inch thick, or just pull and shape each piece of dough into a thin circle While you will be aiming for a pretty uniform thickness, don’t worry too much over it.

Heat a nonstick flat pan or griddle with just a small amount of oil, enough to just lightly coat the entire surface. You will want a medium high heat to be sure it browns well but not so fast that the middle is not done before the outside is browned.

When the pan is quite hot (a drop of water will sizzle if you want to test it), gently lay the first bread into the pan and allow to cook for about 3 to 4 minutes. The thinner you were able to pat the bread, the quicker it will bake. Flip the bread and continue cooking another 2 minutes or so until that side is also golden brown.

Remove the bread from the pan and repeat with remaining pieces of dough. Best served warm.