In a large mixing bowl, add all of the ingredients of the first stage and mix well; this is what I call the ‘wet base’ as it will be as liquid as water. Set the bowl aside for 60 minutes; this will allow the yeast to get activated and the mixture will bubble.
After the wet base has been left to bubble for 60 minutes, add the ingredients of the second stage to the bowl and mix well. At this stage, you will find yourself with very sticky dough.
Straight away, move to the third stage: put two tablespoons of All-Purpose Flour on the countertop and start working the sticky dough with it; continue adding the last two tablespoons of flour until you reach the consistency of a very soft dough, which is not sticky, nor overly-dry. As mentioned before, you may find yourself needing a bit less or a bit more flour; adjust accordingly.
Create a smooth ball with the dough and place it in the mixing bowl again; cover its surface with the olive oil mentioned in the third stage. This will ensure that the dough does not go dry and keeps moist while rising. Cover the bowl with a tea towel or clingfilm and set aside for the dough to rise for 60 to 90 minutes; ensure you do not leave the dough in an overly cold or warm room – normally next to the cooker is the perfect area.
After this has risen for 60 to 90 minutes you can either go ahead and cook the bread or continue with the next step, which is the overnight rise. Should you wish to do this, gently knead the dough and transfer it to a reusable kitchen plastic bag, removing as much air as possible; if you do not have this, you can use cling film. Put in the fridge and allow to rise for another 8+ hours or overnight.
Once you are ready to cook, you can divide the dough into eight balls; with a rolling pin, helping yourself with a little dusting of flour (leftover from stage 3), roll the dough out until it is about 1-2mm thick.
To cook, warm up a flat pan on medium heat; once the pan is warm put the rolled out dough on it and allow it to cook. Air bubbles will start forming and the bread will balloon quite quickly, so turn the flatbread and allow it to cook on the other side. Each bread will take around two minutes to cook.
OPTIONAL: Should you wish, brush some olive oil on the flatbread on the cooked side, before turning again and doing the same on the other side.
Do not overcook the bread, as you want it to stay soft; this flatbread will not become dark while cooking as it is not baked in the oven, you will only have some darker spots where the air bubbles created and have maintained contact with the pan for longer. This flatbread, when cooked correctly, remains soft also once cold, so any leftover can be lightly reheated.