Activate the yeast:
In a large mixing bowl, combine 500 ml of warm water, 1 sachet of dry yeast, and 1 tablespoon of sugar until the yeast is completely dissolved. Let stand for 5-10 minutes, or until the mixture becomes foamy.
Prepare the dough:
Gradually add 600–650 g of flour and 1 teaspoon of salt to the yeast mixture, stirring constantly. The dough should be soft and slightly sticky. Roll out the dough with your hands, moistening if necessary, and knead until a smooth, cohesive ball forms.
First fermentation:
Cover the dough with a damp cloth and let it rise at room temperature (approx. 30°C) for 25 minutes.
Degas and Fold:
After the first fermentation, lightly grease your hands with oil, gently fold the dough inward, and press to release the gas. Cover and let it rest for another 20 minutes.
Second fermentation:
Repeat the folding process and then let the dough rise for another 10 minutes.
Final fermentation:
Fold the dough one last time and let it rise for another hour. This is the ideal dough rising time for a light, airy texture.
Divide and shape:
Dust your work surface with flour. Divide the dough into 4 equal pieces and shape each piece into a ball. Let the pieces rest for 5 minutes.
Shape the flatbreads:
Flatten each dough ball with your hands and then gently shape it into a larger flatbread. For more structure, sprinkle the surface with cornmeal.
Add olive oil:
Drizzle 2 tablespoons of olive oil over the dough and press with your fingertips to evenly distribute the oil and create dimples.
Bake:
Preheat your oven to maximum temperature. Place the flatbreads on a baking sheet and bake for 5–7 minutes each, until golden brown and puffed up.
Cool:
After baking, wrap the flatbreads in a clean cloth to keep them soft while cooling.
