Mix the flour with the salt, dissolve the yeast in a little water and add the sugar. Mix everything into a soft dough and let rise until the volume has doubled. Then knead and shape into 12 hand-sized flatbreads.
Heat the pan and then turn it down to about half the heat. Then bake the flatbreads one by one in the pan without oil. I prefer to turn a little more often because they bake on really quickly. Afterwards keep warm in a covered bowl.
We prefer to eat them with pan-fried foods and salads, but you can also cut them up. Filling is not so good because the flatbreads are very thin.