Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out flour, salt, butter or oil, and water.

Stir together flour, salt, butter, and 1 cup water in a bowl until dough forms. Transfer to a work surface and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead until smooth, about 4 minutes. Cover with plastic wrap and let sit for 1 hour.

Divide dough into 10 equal pieces and shape each piece into a ball. 

Dust the work surface with flour to prevent the dough from sticking.

Using a rolling pin, roll each ball into a 5″ round. 

Place the pan over high heat. Add 1 dough round and cook, turning once, until cooked through and charred in spots, about 2 minutes. 

Transfer to a plate and brush on both sides with butter or oil; repeat with remaining rounds. Serve hot.