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1
Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
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2
While processor is running, add olive oil and water through the feed tube.
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3
Process about 30 seconds and remove cover.
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4
Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
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5
Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
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6
Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
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7
Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
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8
Preheat oven to 500u00b0F, use baking stones, or place a baking sheet on each rack.
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9
Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
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10
Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
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11
If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
