Put the flour, granulated sugar, salt and dry yeast to the mixing bowl and knead them by adding warm water slowly. The dough will be soft but not sticky.
Cover the mixing bowl top with hand towel and let it wait 90 minutes at room temperature.
Cut the dough into the 12 equal sizes. Shape the dough into rounds and flatten each round. Cover the rounds with hand towel and let the dough rest for 15 minutes.
Heat a cast iron flat surfaced skillet pan at medium-high heat. Place one dough round into the skillet and bake until brown spots appear at the bottom of dough round. Flip it and bake for an additional minute.
Repeat the process with the remaining dough rounds.
You can either serve it cold or hot.