Mix three cups of wheat flour (not stale), three cups of water, a heaped teaspoon of yeast, and beat with a whisk.
Let this sit a bit — half an hour is great.
Add a heaped teaspoon of salt, and three cups of flour, white or wheat. Knead. Knead well — it is not hard to knead well, but five minutes of vigorous work leaves you with excellent bread.
Put this in the fridge.
When you want bread, rip off a piece pleasant to hold in one hand. Roll it out flat with some flour under it. Don’t squish it around except for the rolling.
Turn a heavy drying pan or griddle on high, with no oil in it. When it’s reasonably warm, throw your flat piece of bread (which should be seven or eight inches across) on it. When it gets toasty on one side, do the other.
All told, there’s maybe ten minutes work in this. Bread dough easily keeps a week in the fridge if you cover it. It gets better with age to a point, too, so no fear about using it all in a day. Share it. It’s best hot out of the pan, still soft.