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Add the remaining oil and knead again, then cover for 15 minutes. After 15 minutes knead the dough once again. Cover and set aside for 2 to 3 hours.
Divide the dough into balls and allow to rest for 5 minutes. Then shape them into flattened ovals and put on top of the baking stone. Bake the dough until puffed and is cooked through, about 8 to 10 minutes depending on thickness. Remove from the stone to a serving platter and serve hot.