In a bowl sprinkle the yeast over the warm water and stir to dissolve.
Stir in 1 1/2 cups of flour a little at a time and stir about 1 minute
This mixture is called sponge. Let it rest for a minimum of 10 minutes and up to 2 hours.
(this is a good time to make your tahina sauce - instructions below.)
Sprinkle salt over the sponge and stir in oil
Add in more flour a little at a time until the dough is too stiff to stir. Turn it out onto a slightly floured surface and knead 8-10 minutes until smooth & elastic.
Place the dough in a lightly oiled bowl, cover and place in a warm place to rise (about 1 and 1/2 hours).
Once the dough has doubled in size, punch it down and divide it in half. Divide each half into 4 equal pieces and flatten each piece into a circle less than an 1/4 inch thick.
While you allow the circles to rise again (covered), preheat your oven to the highest setting.
On a pizza stone (preferred) or baking tray in the middle rack, place as many dough rounds as you can comfortably fit on it (leave a few inches space between each round).
Bake for a few minutes until the bread has puffed up like a balloon.
Serve warm with Tahina, YUM!