Our low carb, high fiber Indian staple
Yeast 2g (optional)
Olive Oil 5g
Put flour and salt into a food processor.
Add water turn on at low speed. Trickle in some olive oil.
The dough will come together into a ball quickly ~20-30 seconds.
Roll into balls of about ~50g on a board dusted with flour.
Flatten the balls using your hand and then a rolling pin making sure to keep the area sufficently dusted with flour to prevent sticking.
Cooked on a very hot plate for around 60 seconds each side.
Easy to scale up this formula water 70-80% of flour, salt and yeast 2% of flour.
Yeast is optional but would increase volume and lightness if dough left to proof for 30-60 mins.
Keeping your work area dusted with flour prevents the moist dough from sticking to your work surfaces, never be afraid of too much dusting flour!