Combine all ingredients except the salt. Add the salt last, then knead the dough until it stretches into a thin membrane (don’t over-knead or shaping will be difficult).

Shape the dough into a ball and let it rest for 20 minutes.

Divide the dough into portions of 2–3 ounces (60–80 grams) each, or up to 3 1/2 ounces (100 grams) if you prefer larger rolls.

Shape each portion into a ball and let rest for 10 minutes.

Roll each ball into a rectangle about 6 inches long and 4 inches wide (15 cm x 10 cm), then roll it up. The more you practice, the better they’ll look.

Place the shaped rolls on a baking tray and let them rise until nearly doubled in size. While proofing, mist the tops of the rolls lightly with water 3 times (use a fine spray to avoid flattening the dough).

Preheat the oven to 480°F (250°C) for 10 minutes. When the oven reaches 445–480°F (230–250°C), score the tops of the rolls.

Place two cups of water in the corners of the oven to create steam and keep the crust thin and crispy.

Bake the rolls for 12–15 minutes, depending on their size. During the first 5 minutes, quickly open the oven and mist the tops of the rolls 2–3 times to keep them moist.

For the remaining baking time, do not open the oven until the rolls are golden, fragrant, and crisp.