All purpose flour (2 cups)
Water (1 cups)
Salt to taste
Start by mixing in a big bowl the water, salt and flour until you have a dough that doesn't stick to your hands or to the countertop. You need to slowly add the water to a hole in the middle of the dry ingredients.
The amount of water and flour is not exact, depending on the flour and ambient humidity.
Knead until you have a dough without lumps.
After five minutes add a little of flour to one of the balls and roll it until it is 1/4 of an inch.
Cook it on a skillet (no need to use oil) until it changes its color to opaque white. Then pick it with tongs and burn it over direct flame moving it constantly until it is crunchy but still flexible.
Another version is to prepare one with a filling. In this case Emilse made a kale and garlic filling.
You need to sauté the garlic and kale, add a little of lemon zest and fill one of the balls with it. Then roll and cook it as the previous one.