Yield: 3 loaves 1 1/4 cups water 3 teaspoons yeast 3 cups unbleached bread flour, divided 2 teaspoons kosher salt Combine the water, yeast, and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour. Add the remaining 2 cups of flour along with the salt and knead the dough for 10-12 minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 – 1 ½ hours. Divide the dough into 3 pieces and shape into balls. Using a rolling pin roll each ball into large thin disks. Stack the loaves between floured towels or parchment paper. Place a baking stone on the lower rack of the oven and preheat it too 500F. Using a bakers peel or the back of a cookie sheet slide a loaf of flatbread onto the baking stone. Turn the bread after a minute or two, then remove from the oven. Repeat with the remaining two loaves of bread.