3-4 glasses of Berrak flour
Half a pack of fresh yeast (or 1.5 teaspoons of yeast)
1 teaspoon salt
1 teaspoon of sugar
2 cups of warm water

First, mix the fresh yeast and sugar and dissolve with warm water. Then add the clear flour and salt to the mixture. Add the salt and start kneading by adding warm water slowly. Cover the dough that you have kneaded well with a cloth and set it aside to ferment.

Cut orange-sized pieces from the fermented dough. Flour lightly with your hand or roller and roll it out to a thickness of more than half a centimeter. Cover the flatbread you opened with a cloth and leave it to ferment again. Heat your non-stick pan and start cooking the dough one by one. While cooking, make them swell thoroughly by turning them over every 2 minutes. Cook both sides well.