Mix all the ingredients together at a low speed, adding the water gradually. Finish the mixing procedure at high speed until you get a medium elastic dough that has a temperature of ±28° C.
Suggested mixing time: 3 minutes at the low speed and 2 minutes at the high speed.

Allow to rest for 30 minutes.

Cut in pieces of 900 - 1.000 g or at will.

Shape equally in 1 cm-thick doughs and give the traditional shape of the flatbread.

Decorate with sesame.

Place in the stove with humidity (±35°C / 75% RH) for 15-20 minutes.

Bake at 220° C with steam for 30-35 minutes.