Pour the water and olive oil into a mixing bowl, then stir in the yeast, salt, and most of the flour. If using a stand mixer, use the dough hook to mix on medium-low speed for about one minute; if mixing by hand, use a dough whisk for a couple of minutes. In either case, the dough should come together but still be slightly shaggy; add the remaining flour if it’s still a bit too loose. Continue kneading — if using a stand mixer, use medium speed and a dough hook; if working by hand, a flexible scraper might be handy — until the dough is smooth, elastic, and pulls away from the sides of the bowl, 5–10 more minutes.

Lightly oil a bowl that is at least twice the size of your dough ball, and scrape the dough into it. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume; this will take 45 to 90 minutes depending on the warmth of your kitchen.

Gently deflate the dough by lifting it up and around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Cover the bowl tightly with plastic wrap and refrigerate for 12–72 hours.

Remove the dough from the refrigerator. Gently deflate it and then knead it to loosen and slightly warm it up. Divide the dough into 12 balls. Working with one ball at a time and keeping the remaining ones covered with a kitchen towel, roll out on a clean surface to seven-inch rounds. It may be helpful to let the balls and/or the partially-rolled rounds rest for 10–15 minutes.

Heat a cast-iron skillet or griddle over medium heat. Cook each pan árabe on the first side until browned in spots and air bubbles form on the surface, for about one minute. Flip and cook on the second side until browned, for about one minute. (Reduce the heat if it gets dark too quickly.) Stack and wrap in a kitchen towl as you go to keep warm.

Any leftover? Wrap any leftover pan árabe tightly in plastic and refrigerate. Reheat on griddle or skillet until soft and warm.