Mix flour and salt, then stir in water. Knead for 6 minutes until smooth and pliable. If dry flour remains, work in the extra water a teaspoon at a time.

Divide into eight balls, cover and rest 30 minutes. Heat a dry heavy 12-inch skillet over medium-high heat.

Dust the bench lightly. Roll one ball into a paper-thin oval about 9 by 11 inches, rotating it as you roll. Brush off excess flour. Keep the remaining dough covered.

Lay the oval flat in the hot skillet. When bubbles rise and the underside has scattered brown spots, about 45–60 seconds, flip and cook 20–40 seconds longer until no raw patches remain. Lower heat if flour scorches.

Stack the sheets in a clean towel as they cook so the steam keeps them flexible. Wrap around cheese and herbs while warm.