Mound 3 cups of the flour on a clean surface, make a well in the centre, and crack the eggs into the well. Use a fork to lightly beat eggs together, then blend in the flour a bit at a time. Once the majority of the flour is mixed in, use hands to further mix dough into a rough ball. If it feels too wet (sticking to the board as you knead it), continue to add the remaining cup of flour until it is the right consistency. You should be able to form the dough into a ball easily, without it being sticky to the touch. The exact amount varies depending on the brand of flour, the quality and size of the eggs, and humidity in the air. If it gets too dry you can add a splash of olive oil. Knead for 6 minutes, until the dough forms a smooth, glossy ball. Wrap in plastic and let sit for 30 minutes at room temperature.

Once dough has rested, cut into 2 or 3 pieces and roll one at a time, keeping others wrapped. Once dough is rolled into a large flat circle, fold the top third of the circle over the rolling pin and stretch while rolling to get it extremely thin, then turn and do the same thing with the remaining dough. This will take some time to get used to, but once you have the hang of it you can get it thin fairly quickly. Another hint is to use a wooden board with a lip that fits over the edge of your counter, or roll it directly on a countertop, so you can lean gently against the front edge of the sheet while you roll it away from you—this helps to stretch the dough as it is rolled. Once it is rolled out use immediately, or cover with plastic to keep dough from drying out.