Checking the ingredient list, there's nothing here that runs afoul of a soy free kitchen — just yeast, flour, water, salt, and olive oil doing all the work. That simplicity is exactly what makes this dough so satisfying to work with: a quick proof until foamy, a good knead until smooth and elastic, and a rise that leaves you with a soft, pillowy ball ready to divide. Rolled thin and cooked in a screaming-hot cast iron skillet, each round puffs up dramatically and picks up those signature golden bubble-spots in under three minutes total. Wrapped in a towel straight off the skillet, they stay warm, soft, and pliable — perfect for scooping up dips, stuffing with fillings, or tearing straight off the stack. It's a great one to add to your soy free bread rotation, since every ingredient is one you can name and trust.
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Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive and should be replaced.
Add the flour, salt, and olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back slowly when poked.
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