Combine the dry ingredients.

Add the oil and water and if you are using a food processor process for about 60 seconds until a very smooth, soft, and slightly sticky ball forms.

If using a mixer, mix with the dough hook until the dough is very smooth, soft and elastic.

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

Turn the dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic.

After the kneading, place the dough in an oiled bowl and loosely cover with plastic wrap.

Cover the bowl with a tea towel and place it in a draft free warm corner so the dough may rise.

In about an hour, when the dough has doubled or more, punch the dough down.

Divide the dough into 12 equal balls, and then roll the balls until smooth.

Place the balls on an oiled cookie sheet.

Cover them with a damp tea towel and let the dough balls rest for about ten minutes.

Pre-heat a flat surfaced grill pan to medium.

Take a ball of dough in your hands and flatten it out on an oiled wood surface.

Roll it out with a rolling pin or use your hands to make a circle about 12 inches in diameter and place the Laffa on the hot grill surface.

When you see the edges looking dry and the bread is poofing up turn it over.

Laffa only takes a few minutes to grill.

Place the finished Laffas in between some kitchen towels to keep warm.