Mix all the dry ingredients in the bowl of a stand mixer.
Make a well in the center and break the egg in the center of this well. Add the oil.
Using the dough hook, mix the ingredients at low speed, gradually incorporating the water until obtaining a smooth and homogeneous dough. The given amount of water is approximate and depends on the quality of the flour that is used.
Place the dough on a lightly floured work surface, cover it and let it rest for 2 hours, away from drafts.
Divide the dough into 12 to 15 pieces and form balls the size of a golf ball.
Pour a large amount of oil into a skillet and heat.
On a lightly oiled work surface, flatten each ball and, using both hands, stretch it until it is round, thin and flat (about ¼ inch / 5 mm thick).
You can also use a rolling pin to flatten them.
Fry each bread a few minutes on each side until golden brown.