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In a mixer (or by hand), combine everything except the water.
Slowly add water as you knead. Knead 12 min in a mixer or 18 min by hand.
Cover and let rise 1½–2 hours, until doubled.
Divide into 75 g balls, roll, and let rest 25 min covered on a floured surface.
On a floured surface, roll each ball into a flat circle. Let rest another 20 min.
Cook on a hot pan or griddle over medium-high heat, flipping every 10 seconds until puffed and golden (about 5 min total).