In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups of flour, a cup at a time, and then stir 100 times (or use stand mixer) about 1 minute. Let this sponge rest for at least 10 minutes or as long as 2 hours.

Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir Turn it out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl an cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1 2 hours.

Place a pizza stone, or two small baking sheets on the bottom rack of your oven, leaving an inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450°.

Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4" thick. Keep the rolled out breads covered until ready to bake, but do not stack.

Place 2 breads on the stone or baking sheets, and bake for 2-3 minutes or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled out breads. Then repeat with the rest of the dough.

Serve with a fresh batch of hummus or split and fill with your favorite fillings.