3 1/2 cups all-purpose flour (you may also use a combination of the two, plus wheat flour) or 3 1/2 cups
( you may also use a combination of the two, plus wheat flour)
1 1/2 teaspoons
olive oil, plus a bit for greasing the bowl
water, plus more as needed
- Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
- While processor is running, add olive oil and water through the feed tube.
- Process about 30 seconds and remove cover.
- 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.
- Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
- Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
- Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
- Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
- 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.
- Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
- If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.