Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.

Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)

The next day, divide the dough into 12 equal parts.

On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.

Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.