In a large bowl, mix the dry ingredients – flour, salt and sugar

Add oil to the dry mixture and mix with your hand to spread the oil throughout.

Add water, knead until the dough is soft and smooth (not dry or too sticky).

Divide into 6 dough balls.

Use two pieces of wax paper or cut a large plastic Ziploc freezer bag into two pieces of sheet.

Place one sheet on top of a clean cutting board, counter top or a tortilla press. Place the dough in the middle of the sheet. Then place the 2nd sheet on top of the dough. Using a rolling pin flatten and shape the dough. If using a tortilla press, then gently press the lid on top of the dough and use the handle to further close the lid and flatten the dough.

Heat a non-stick pan, non-stick tawa, or seasoned cast iron skillet or griddle to medium heat.

Add one flattened tortilla at a time. Cook and flip about every 30 seconds for about 1 ½ to 2 minutes. If the pan is at the right temperature, the you will see bubbles inside the dough after 1 about minute of cooking. This is a good sign and means that the middle of the flatbread is being cooked. Adjust and lower the heat level a bit if the tortilla burns too quickly.