3. Next, add the olive oil. Stir until well incorporated.

4. Let the dough rise in a warm place until it has doubled in volume.

5. The mixture will have a lot of bubbles, stir them to remove the gas.

6. Place an 8-inch frying pan over medium heat and heat for a few seconds.

7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Then place a foil lid on the pan and let it ferment again for 20 to 30 minutes.

9. Replace the lid and turn on low heat.

10. Bake for 10-13 minutes. If the top of the bread is hard, turn the bread out onto a plate and return it to the pan.

11. Cook the back over low heat for 5 or 6 minutes. And there you go!