3 c. flour (any kind)
1 1/2 Tbs. sugar
1 1/2 tsp. salt
4 tsp. dry yeast
2 Tbs. melted butter
1 1/4 c. room temp. water
1. Mix by hand or on low speed for aobut 1 minute to blend all the ingredients. Knead for about 10 minutes until the dough is smooth, soft and elastic. Add flour or water as needed; though dough should be slightly tacky but not sticky.
2. Transfer the dough to an oiled bowl and turn it over once to coat. Cover with plastic wrap and allow to rise at room temperature until doubled in volume, 1 to 1 1/2 hours.
3. Punch the dough down, divide equally into 8 pieces, and roll the pieces into balls. Cover and let rest for 20 minutes.
4. Preheat the oven to 450F. If you do not have a baking stone, place a baking sheet upside down on an oven rack to serve as a hearth.
5. On a very slightly floured surface, roll out each ball of dough into a thin round, about 8 inches in diameter and a 1/8 inch thick.
6. Spray the stone or baking sheet with a mist of water, wait 30 seconds, then place as many dough rounds as will fit without touching directly on the hearth (2 in my case).
7. Bake until the dough puffs into a balloon, about 3 minutes, wait 30 seconds, then remove each bread to a rack to cool. If you leave the breads in the oven too long, they will not deflate to flat disks.