Flatbread

1 1/2 cups warm water (105 to 110 degrees F)

1/2 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

2 tablespoons olive or canola oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

 

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.