Dissolve yeast in hot water and let sit for about 5-7 minutes to bloom.

Mix flour and salt in a large bowl. Add olive oil and yeast mixture and mix well.

Once you have a soft dough, turn out on a floured surface and knead for 7-8 minutes. This will be enough time to form a supple, elastic dough.

Place dough ball in a slightly greased bowl and cover lightly and place in a warm spot. Let rise until doubled in size. Generally takes about an hour.

Once risen, gently punch dough down and turn out onto floured surface.

Separate into 8 pieces. Gently roll one piece out to ¼ to ½ inch thick disk.

Meanwhile, heat a little oil in a cast iron skillet over low to medium heat. Place disk in skillet and allow to cook for about 30-45 seconds until you see bubbles. Gently turn the bread over and cook 1-2 minutes.

You should see it rise a bit. Once that side is done, turn over and cook on first side about a minute more. When making more than one or two, I usually roll one out while one is cooking. Allow to cool covered on a plate. Enjoy fresh or they will keep about a week in a zip top bag