I don’t really cook with recipes to be honest I do it all by eye. I always try to remember that this stuff was created by people who didn’t even have kitchens so it is less precise that we are used to as post-industrial people. General 2:1 flour to water works great for most flat breads.

I baked it at like 450 in the oven til they puffed up like just under 10 minutes. I forgot that part