2tablespoonsolive oilplus extra for coating the bowl
3cupsall-purpose flourplus more for dusting the surface
Instructions
Place the yeast and sugar in a large bowl, add 1 cup of warm water, and let sit until small bubbles form, about 10 minutes. Mix in the olive oil. Mix the salt into the flour and add the flour mixture gradually, mixing until the dough pulls away from the side of the bowl. Turn the dough out onto a lightly floured work surface and knead it until smooth, about 4 minutes (you can also use a standing mixer with the dough hook attachment to do this). Place the dough in a well-oiled bowl and cover it with a damp dish towel or with plastic wrap.
Let the dough sit undisturbed in a warm place until it is doubled in size, 1 to 1½ hours.
Punch down the dough, divide it into 2 balls, and let it sit for another 15 or so minutes, before starting to shape it into a circle on a lightly floured surface. Let it rest in a circle for another 10 or so minutes, then stretch out out further, and keep going until it is as large and as thin as you like it.
Notes
Vegetables in Fajitas
I use red onions because I like the way they add even more color to the dish, but if you have yellow or white onions, definitely use them. For more color use two different color peppers. And don’t shy away from the tiny bit of sugar, which just enhances the caramelization of the vegetables. If you want a little more heat, you could either use 2 jalapeños, or stick with the one but leave some of the seeds in.