Middle Eastern Flat Bread

Step 1: Mix together the flour, yeast salt and sugar, Then add in the olive oil. Gradually add the water (you may not need all of it) mixing by hand to form a soft, not sticky, dough.

Step 2: Spread a little olive oil on the tabletop, then remove the dough and knead it on the oiled surface, It will be shaggy at first, but after 5 to 10 minutes will become very smooth and supple.

Step 3: Place the kneaded dough into a lightly oiled bowl, covered, to rise until doubled, about 1 1/2 hours.

Step 4: Remove the dough from the bowl, punch down to remove the air, then divide into 3 fairly equal pieces, Stretch the dough, using your fingers, into a rough circle, then cover with plastic to rest about 25 minutes - The dough will puff up but not double.

Step 5: Preheat the oven to 450 F.

Step 6: 'Dimple' the dough with your fingers carefully so as not to deflate too much, then brush the top with a paste made from the remaining oil and herbs.

Step 7: Bake for about 20 minutes or until a deep golden brown and the bread sounds hollow.