Combine all of the ingredients in a large bowl. I like to mix them together with a Danish dough whisk or my hands. Incorporate the ingredients until there are no traces of dry ingredients. The dough will be shaggy and a little sticky, but it should not stick to your hands. If it is too sticky, mix in a tablespoon of flour at a time until it is tacky but does not stick to your hands.

Cover the bowl with a damp tea towel and set aside in a warm place until doubled, about 8 hours if your kitchen is around 70° F. The warmer your kitchen, the faster it will double. If you are in a hurry, use a proofing box.

Turn out the dough onto a floured counter or work surface and divide into 8 equal pieces. Roll each piece into a ball. Set aside.

Meanwhile, preheat a cast iron skillet over medium-high heat. If your skillet is not well-seasoned, you can lightly oil it. But generally, this isn’t necessary.

While the skillet heats, use a rolling pin to roll the dough balls out to 1/4″ thickness and about 6″ inches in diameter. Don’t worry about making them a perfect circle.

Place the rolled dough into the hot skillet and cook it on the first side for 1-2 minutes or until you notice the top bubbling and the bottom has charred spots (but not burned through).

Flip to the second side and cook for an additional minute or two or until the bottom has charred spots. 

Place on a wire rack to cool. Repeat with the remaining rolled dough.

Serve hot or room temperature. Garnish with parmesan cheese, melted butter, and fresh herbs. You can also add your favorite toppings. The options are limitless.