Place salt on the bottom of the mixing bowl. Sift flour on top. In the center of the flour make a small hole to fit sugar and dry yeast. Cover with about half a cup of water.

Start kneading with the kneading attachment slowly adding water. You must keep it working for a long time, around 10 minutes to allow air to get into the dough. The dough is runny, don’t worry this is how it’s supposed to be.

When done, transfer to a slightly olive oiled rising bowl, and pour the rest of the olive oil on top and sides to cover well. Let rise for about 1 hour.

After 1 hour when the dough has risen, lightly knead the dough to release the air and transfer to a baking tray covered with a baking sheet. Stretch the dough to give it a rectangle shape or leave as it pours for a “Baladi” shape. With your thumbs create little holes.

Leave plain, or: *Sprinkle with fresh or dry herbs like Za’atar - hyssop, thyme, rosemary, crushed coriander seeds etc. *Pitted black Kalamta olives and cherry tomatoes or sundried tomato slivers.

Transfer to an oven preheated to 160 C (320F) degrees and bake until golden (about 45 minutes).