2 1/2 cups warm water
2 teaspoons active dry yeast
6 cups all-purpose flour
1 tablespoon salt
In a large bowl, dissolve the water and yeast .Add 3 cups of the flour, a cup at a time. Stir, using a wooden spoon, in one direction for 1 minute. Sprinkle mixture with salt. Add remaining flour, a cup at a time, stirring after each addition. Stop adding flour after the dough is stiff (you might not want to use it all).
Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
Deflate dough and divide into 4 equal pieces. Flatten each piece into an 8 x 6 -inch oval. Let rest for 10 minutes. Wet fingers with water and "dimple" the bread by pressing your fingertips into the dough and stretching the dough. You want it to be really thin. Transfer bread to baking stone. Bake until bread is golden on top and brown and crusty on the bottom. (5 minutes or so). Repeat with remaining dough.
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