Put flour in a bowl with salt and sugar and yeast.
Give a quick stir then add butter and three- quarters of the water.
Mix and continue adding water until you have a soft but not soggy dough.
Knead the dough for 5- 10 minutes, do not add too much flour for dusting.
Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out.
Divide in 60 g pieces.
Take the pieces you are not rolling covered with cling film.
Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to ” come back” but it’s normal).
Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes.
Flip the bread and cook the other side for 1 minute.
Stack them one on another.