Put everything except the salt and the oil in the bowl of the mixer and stir with a wooden spoon till it comes together. Let it sit for 20 minutes (autolyse). Attach dough hook, add salt and oil. Knead till it is nice and smooth. Let it rise till doubled, then deflate it. Repeat once or twice.
Divide into 6 equal lumps and roll out to ⅛” thickness. You may have to get it that thin in stages, allowing for some dough R&R in between. While you are struggling with that, heat an ovenproof skillet (cast-iron works well) on the stovetop on med-high heat. You don’t want its surface to be hotter than 420F (if you have an infrared thermometer it will be easy, otherwise guess). Also turn on the broiler and position an oven rack about 8” under it.
Put each round of dough on the skillet for about 1 minute, till it puffs up and the bottom is nicely browned, then slide the skillet under the broiler. If the oven has preheated properly it will take about 2 to 2.5 minutes for the top to puff up and brown.
Drizzle with olive oil, or brush with butter and serve.