Turn the dough out onto a floured surface and knead, until it is smooth and no longer sticky. Add more flour if necessary.

Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 5 mm thick.

Brush the one side with Olive Oil and place olive oil side down in a hot cast-iron skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook for 60 seconds.