How to prepare unleavened Bread

Soak two pieces of fine flour with a piece of lightly salted water, so that the dough is soft enough to spread a layer of 1 / 2 cm in a round or rectangular plate just oiled.

Sting here and there with a fork and go to a moderate oven until the bread becomes unleavened crisp.

The round head with a little edge thickness can be of steel or iron plates replaced with normal round or rectangular.

Water can be replaced in part by oil or lard, which should not ever exceed one fifth of the weight of the flour.

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