500g flour

20g dry milk

10g salt

Combine dry ingredients 

7g sugar

7g dry yeast

300g water

20g oil

Mix wet ingredients 

Combine wet with dry ingredients and mix cca for 10 min. Leave to rest for 10 min.

Makeballs of 60g. Generously flour the ball and roll it out a bit thicker cca 5mm. Leave to proof until fluffy and doubled in size (1h more or less). 

When ready to cook, put a skillet on low heat and cook the pan bread until golden on both sides.