Sutli Non

In a large mixing bowl, combine 7½ cups of flour, 1 teaspoon of salt, and 2¼ teaspoons of active dry yeast. Mix the dry ingredients together until evenly distributed.

Add 2 tablespoons of oil and approximately 2 to 2½ cups of warm water (about 110°F) to the dry ingredients. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead vigorously until it becomes smooth, soft, and slightly elastic. The dough should be pliable but not sticky.

Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot until doubled in size.

Preheat your oven to 450°F (230°C) and place a baking stone or heavy baking sheet inside to heat. Punch down the risen dough and divide it into 4 to 6 equal portions.

On a lightly floured surface, flatten each dough portion by hand into a round disc about ½ inch thick, pressing the center thinner than the edges to create a slight raised rim.

Carefully transfer the shaped flatbreads onto the preheated baking stone or sheet and bake until the tops are golden and the crust is lightly crisped.

Remove the baked Sutli Non from the oven and cover with a clean towel for a few minutes to keep the crust soft. Serve warm.