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1
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes.
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2
Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.
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3
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed.
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4
Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.
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5
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk.
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6
Knead for a few minutes then divide into balls about 2 1/2 inches in diameter.
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7
Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
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8
Flip the flattened dough on a curved hot surface (similar to an upside down wok).
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9
Bake for less than a minute on one side and then flip to cook the other side.
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10
Sometimes you only cook on one side, depends on your preference. Pile your bread sheets and cover to keep soft and warm or serve immediately. -You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.
