Classic Round Middle Eastern Flatbread for Dipping

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. If it's too sticky, add a tiny bit more flour; if too dry, a tiny bit more water.

Lightly grease a clean bowl with olive oil, place the dough in it, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Preheat your oven to 230°C (450°F) with a baking stone or an inverted baking sheet inside for at least 30 minutes. Gently punch down the dough and divide it into 6 equal pieces. Roll each piece into a smooth ball.

On a lightly floured surface, flatten each ball into a round disc, about 15-20 cm (6-8 inches) in diameter and 0.5 cm (0.2 inches) thick. Cover them lightly and let them rest for 10-15 minutes.

Carefully transfer 1-2 flatbreads onto the hot baking stone or sheet. Bake for 3-5 minutes, or until they puff up beautifully and the bottom is lightly golden. Flip and bake for another 1-2 minutes if desired for a slightly crispier base. Remove and repeat with the remaining dough.

Brush the warm flatbreads lightly with olive oil before serving. Serve immediately with your favorite dips.