Dividing and Shaping: Divide the dough into 2-ounce pieces. Round and place on a lightly floured surface with a piece of plastic lightly placed on top of them. When sufficiently relaxed, flatten the balls by hand and begin rolling them into circles about 6inches in diameter. Be sure there is a light coating of flour on the top and bottom of each flat bread so it will not stick to either the rolling pin or the bench during rolling, but avoid an excess of flour. You may have to roll the individual flat breads in 2 installments, depending upon how much they shrink during the rolling. In this case, simply leave the uncooperative ones to the side for a minute or two until they lose their shrink memory.
Cooking: Preheat an 8- or 10-inch cast-iron frying pan until drops of water evaporate in a dancing manner. If the drops vanish instantly, the pan is too hot. If it takes more than a couple of seconds for the water to evaporate, the pan is still a bit too cool. When you have verified that the heat is right, lay a flat bread in the pan. After about 1 minute, brown spots should appear randomly on the bottom of the flat bread. This is the time to flip it and continue cooking for another 30 to 45 seconds, depending upon their thickness. Flip again and cook for 15 seconds. Enclose the flat bread in a cotton tea towel and slide the towel into a plastic bag. This will preserve the pliability of the flat bread. Continue cooking the rest of the breads, stacking freshly cooked ones on top of those already in the bag. The flat breads can be brushed lightly with clarified butter (ghee) as soon as the cooking is done for a richer flavor.