2 ½ Cup flour
1 tsp salt
1 tsp sugar (optional)
2/3 Cup milk
1 Tbs oil
1 egg

Blend dry ingredients together. Heat milk until just warm in a saucepan or in the microwave. Add egg and beat well. Add to dry ingredients, along with the oil, and mix until a soft dough forms.

Knead the dough for about 5 minutes, until it’s smooth and elastic. If you have time, you can let the dough sit and rest for a few hours at room temperature or overnight in the fridge. The allows the flavors to blend and a better texture to develop.

Divide dough into small ping-pong sized balls. Roll out thin with a beer bottle or rolling pin – it’s okay if the dough has holes. Heat your griddle to medium-high and cook (without oil) for 4-5 minutes on the side; the bread should be brown in patches.

Left-over dough can be kept in the refrigerator for several days.