|Fresh active dry yeast||2|
|White flour||6 Cup (96 tbs) (unbleached)|
|Olive oil||3 Tablespoon|
|Warm water||2 Cup (32 tbs)|
Combine warm water with dry yeast and sugar.
Stir until yeast dissolves and begins to work a little.
Leave for 5 minutes.
Sift flour into a mixing bowl.
Add olive oil, salt, and warm water and stir well with a wooden spoon.
Beat in dry yeast mixture until thoroughly blended.
Turn dough onto a floured board and knead for about 10 minutes until dough is smooth, and no longer sticky.
Oil a bowl and turn dough in the bowl on all sides so it is coated with oil.
Cover and let rise in a warm place until dough doubles in size in about 2 hours.
Punch dough down, and knead for 3 minutes.
Roll and stretch out dough into a thick sausage roll about 15 inches long and 3 inches wide.
Cut roll into 15 equal size pieces; pat each piece into a ball.
Roll out each ball into circles 6 inches in diameter and 1/8 inch thick.
Place circles on pieces of foil paper and let stand at room temperature for 1 hour more until the dough rises again.
Preheat oven to 300 degrees so it is very hot.
Leave the dough circles on the pieces of foil and put directly into the hot oven on the lowest shelf.
Bake 3 to 5 dinutes until bread puffs up and browns.
Don't over cook or it will burn.
This bread is delicious hot; or, you can use it later for sandwiches or whatever.