1 ½teaspoonssalt(not Kosher this time! table salt)
Combine yeast and ½ cup water in a bowl. Let stand for 5 minutes to “wake up” the yeast and then stir to dissolve.
In a large bowl, mix the flour and salt and make a “well” in the center. Pour in the yeast mixture and stir just enough of the flour into it to make a soft paste.
Cover the bowl with a dish towel and let it sit for about 20 minutes in a warm location to make a “sponge”.
Pour in another half cup of water and stir, adding in more of the remaining water as needed to form a firm dough.
Knead for 10 minutes, put back into the bowl and cover with a dish towel.
Let rise for about 2 hours until doubled in size.
After the rise, punch it down and shape into a loaf.
Allow to rise a second time on a sheet pan, covered with a dish towel, until doubled in size again (about 45 minutes).
Cut a few slashes in the top of the loaf and bake at 425 °F for 30-40 minutes – it’s done when the loaf is golden brown and sounds hollow when you tap the bottom.
Note: if you, like me, have trouble finding a warm enough spot in the house to get the dough to rise, set the bowl on top of an electric heating pad (like you use for a sore back) set on low. This trick solved my flat bread problems.