Kattimeria (Cypriot Flatbreads)

• 1 Kilo of village flour (coarse ground)
• ⅕ Cup of sunflower oil
• 1 Teaspoon of salt
• 2 2/3 Cups of water, approximately

For the filling

• Olive oil
• Sugar
• Cinnamon

1. Knead all ingredients together (flour, oil, salt, and water) to form a soft dough. This way, when you roll out the sheets, you won't need to add much extra flour, as the 'Kattimeria' will firm up when cooked.
2. Let the dough rest for at least 30 minutes. The longer you let the dough rest, the softer the Kattimeria will turn out. Divide the dough into 12 pieces.
3. Take one piece of dough and roll it out into a very thin sheet. Brush it with olive oil, sprinkle with cinnamon (if you like) and preferably sugar. Fold it like an envelope and cook them on a 'saj' (traditional convex griddle) or a non-stick pan over medium heat, turning frequently until cooked through.