Nothing about this dough asks for a stand mixer or fancy equipment — just yeast, warm water, flour, salt, and a good knead until it turns smooth and springy. A rest at room temperature gives it that airy lift, and rolling the pieces thin and even is the real secret to getting a dramatic puff in the oven. That blast of 500°F heat is what does the magic: two minutes on a screaming-hot stone and each round balloons up, leaving a perfect pocket once it settles. Tucked warm into a towel, these come out soft, pliable, and ideal for stuffing or tearing straight into hummus. It's a straightforward homemade bread project, and a great fit for a soy free kitchen without any special hunting for substitute ingredients.
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Combine the yeast, sugar, and 1/4 cup of the warm water in a large mixing bowl. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
Add the remaining 3/4 cup warm water and the olive oil to the yeast mixture. Add the flour and salt, then stir until a shaggy dough forms.
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