In a small bowl, mix warm water, active dry yeast, and sugar. Cover with a damp paper towel and let it rise for 10 minutes.

In a large bowl, combine the rest of the ingredients. After 10 minutes, add the yeast mixture.

Start mixing the dough with your hands; it’ll feel a bit sticky initially, but that’s what you’re aiming for! This dough is meant to be airy, so don’t worry if it seems a bit loose and sticky—it’s part of the process. While handling a stickier dough might be a bit tricky, the final result makes it all worth it. Slowly add about a tablespoon of olive oil as you go (as demonstrated in the video) to make the kneading process a bit more easy for you.

Continue to knead and fold the dough until it becomes smoother. Once it's somewhat smoother, add a bit more olive oil and keep folding until it's completely smooth.

Test the dough readiness by poking it; if it bounces back, it's ready. Cover the dough with a damp cloth and let it rest for 1.5 to 2 hours or until it doubles in size.

After doubling in size, gently punch out any air bubbles, divide the dough into 8 medium balls, cover, and let them rest for an additional 15-30 minutes.

Preheat your oven to 550°F (ensure the baking stones are in the oven before preheating).

Add flour to your surface and hands. Flatten the dough with your hands—thin, but not so thin that it's see-through.

Make sure your baking stones are in the oven before preheating it to 550°F; warm them up with the oven.

Stretch the dough onto the preheated baking stones and bake for 5 minutes, or until golden brown. (depending on your oven it can take up to 10 minutes)

Keep an eye on the bread, as every oven varies. Cover each piece with a towel as it comes out to keep them soft and warm.

After about 5 minutes, your bread should be done! Repeat the process until you're completed all 8 flatbreads.

And you’re done!