Iodized salt is better to use in baking recipes. It dissolves faster, so you wont end up with gritty dough.
Serves: 10Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 4 cups all-purpose flour
- ½ tsp. iodized salt
- 11⅓ cups cold water
- 1 tsp. olive oil
- Sift together the flour and salt. Mix the flour and water in a mixer using a large dough hook for 3 minutes or until the ingredients are incorporated and the dough is formed. Let the dough rest for 1 hour in the refrigerator.
- Form the dough into small balls. On a floured surface, use a floured rolling pin to roll out each ball into a circle about ½ inch thick.
- Lightly grease a skillet with the oil and heat on medium. Lightly brown the bread until thoroughly cooked, about 5 minutes per side.