Knead all the ingredients until you get a homogeneous dough (always add the salt last to aid in rising)
Let it rise until it doubles in size (I always use the Tupperware bowl which aids in rising)
Cut the pieces and roll them out with a rolling pin to a thickness of 3 millimeters (you can shape them round or elongated as you prefer)
Cook in a hot non-stick pan (I use the Romagnolo terracotta pan) for a couple of minutes on each side (turn when it puffs up on one side)
Season with a mixture of garlic, parsley, and oil and serve warm
India
| Energy (kcal) | 85.58 |
| Carbohydrates (g) | 18.01 |
| of which Sugars (g) | 1.14 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 3.03 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.02 |
