Mmm, fresh-fried bread.
Mix dry stuff. Blend in the oil. Add water (the amount depends on the weather) until the dough barely holds together. Knead on a lightly-floured surface for five or ten minutes, then let it sit for a little while.
Divide into half a dozen balls. (These can be refrigerated in an air-tight container for several days at least.) Flatten each one to about six inches in diameter -- a rolling pin is decidedly advantageous at this point, but not absolutely necessary. Keep them from drying out.
Cook each side until done, over enough heat that the bread will brown -- not blacken -- before becoming a wheat puck. (Figure medium-high for bread a couple of millimeters thick.) A good skillet helps, but a sheet-metal affair will do; just keep it moving.
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19 Jan 2002