Notes:
The dough should be soft
70-75% water per 100 g flour
Salt is added to the flour, and sugar is added to the water with dry yeast

Preparation:
- Pour 4 liters of water into one bowl and add your yeast, sugar, and 2.5 cups of flour. Mix everything together and leave for 20 min for the yeast to work.
- In another bowl, mix the rest of your flour and all the salt. Prepare a place in the middle for the yeast mixture
- Add the yeast mixture to the flour and mix until combined
- Put the dough in a mixer on low speed for 5 min, and another 5 min on high speed. This will give you a dough that stretches without cracking.
- Then leave the dough in the bowl for an hour
- After an hour, knead the dough and leave it in the bowl again for an hour
- Take the dough out onto a work surface and divide it into small pieces (approx size of 1 cup)
- Leave the flatbreads on the work surface for another 20 minutes
- Before baking the flatbreads, spray them with water.
-Bake the flatbreads for 5 minutes at 500F.