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Ingredients

8 teaspoons active dry yeast 1 teaspoon white sugar 1 cup warm water 1 cup all-purpose flour 7 cups all-purpose flour 2 cups lukewarm water 2 tablespoons lukewarm water 6 tablespoons olive oil 2 teaspoons salt 1 teaspoon butter, or as needed

Nutrition Info

112.6 calories carbohydrate: 19.5 g cholesterol: 0.3 mg fat: 2.4 g fiber: 0.8 g protein: 2.9 g saturatedFat: 0.4 g servingSize: - sodium: 118.5 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
Divide dough into quarters. Cut each quarter into 10 pieces, shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
Bake in the preheated oven until puffed up and golden, about 10 minutes.

40 small flatbreads

Can be used to make Turkish pide if you add toppings before baking.