Cut the dough into 12 equal pieces.

Shape each piece by lightly flattening then folding all four sides into the center and pinching the seam together. On a barely floured area roll the seam shut with your hand to shape a ball.

After all doughs are shaped, place in a zip top bag with space between each ball to rise, alternatively flour a tray space them out and loosely wrap with plastic or foil.

Place in a warm area for roughly and hour or so until they’ve doubled in size.

Flour a clean work surface and use a rolling pin to roll into rounds or oval shapes, flour each dough lightly and shingle on a tray.

Meanwhile heat a skillet over medium high heat. When ready to cook add about a tablespoon of cooking oil to the pan and place a dough in, cook until the top is bubbling and the bottom has browned slightly, about 1 minute, flip and cook the top until it has browned lightly and the bread is cooked through, about 1 more minute. Remove from pan and lay out on a wire rack.