|All purpose flour||3 Cup (48 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||4 Tablespoon|
|Butter||1 Tablespoon, melted|
In a large bowl, mix flour and salt.
Slowly add boiling water and 3 tablespoons oil.
Blend with a fork.
Shape dough into a ball.
On a lightly floured board, knead 7 minutes until dough is smooth.
Shape into an 18 inch roll.
Slice 1 inch thick to make 18 pieces.
Wrap sliced roll in foil to prevent dough from drying out.
Combine remaining 1 tablespoon oil and butter in a small bowl.
On a lightly floured board, roll out 2 pieces of dough into two 4 inch circles.
Brush tops well with oil mixture.
Placing oiled sides together, roll out to an 8 inch circle, being careful not to wrinkle dough.
Place a lightly oiled 10 inch skillet over medium heat.
Cook flatbread 2 to 3 minutes on each side, until it has blisters and is light brown.
Separate the 2 layers of flatbread.
Lightly brown uncooked sides in skillet.
Wrap in foil to keep warm.
Repeat with remaining pieces of dough.
Serve hot or wrap in foil and refrigerate or freeze.
To reheat, pour water 1 inch deep into a large pot and place 2 or 3 empty custard cups in bottom of pot.
Place breads on a pie plate on top of custard cups.
Cover and bring to a boil; simmer 10 minutes.