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1
In a large bowl, combine the yeast, sugar, and water.
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2
Let stand until foamy, about 5 minutes.
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3
Stir in the salt.
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4
Add 3 1/4 cups of the flour, 1 cup at a time, mixing well with each addition with a wooden spoon.
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5
Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour to prevent sticking.
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6
Shape the dough into a ball and place in a large bowl.
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7
Drizzle with the melted butter and turn to coat with the butter.
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8
Cover with a cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
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9
Punch the dough down and divide into six pieces.
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10
Shape each into a ball and flatten into 1 inch thick rounds.
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11
Cover with a cloth and let stand at room temperature for 30 minutes.
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12
Preheat the oven to 450 degrees F. Place a large, heavy-duty baking sheet in the oven to heat for 5 to 10 minutes.
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13
On a floured surface with a floured rolling pin, roll out one of the pieces of dough into a 12 X 10 inch rectangle.
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14
Carefully remove the baking sheet from the oven.
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15
Drape the rolled-out dough over the rolling pin and unroll it onto the baking sheet.
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16
Bake in the lower third of the oven until the bread is slightly bubbly and browned, 5 to 6 minutes.
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17
Remove from the baking sheet to the work surface, sprinkle with cold water, and cover with a cloth.
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18
Repeat with the rest of the dough.
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19
When all the breads are baked, wrap in aluminum foil and let stand for 30 minutes.
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20
If you like crispy breads, dont sprinkle with water or wrap in foil.
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21
Let the breads cool on a wire rack.
