If you would like it browned on top, turn quickly and leave for a minute.
Bake in hot oven for 4-5 minutes until it puffs up like a balloon. Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it. Shake to ensure that it will slide off easily. Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven in a gas oven select the section of the oven with the most heat, probably near the top. Cover with another cloth and leave for 20 minutes.
Roll each piece into a 25 cm (10 inch) round and place on a lightly floured cloth. Knead for a minute or so, then divide into 8 equal pieces, rolling each into a ball. Punch down dough and turn out onto lightly floured board. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in bulk - about 1 to 1-1/2 hours. Oil bowl, put in dough smooth side down then turn over so that top is coated with oil. Dough is ready when it is smooth and satiny with a slightly wrinkled texture. Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 minutes, using more flour as required. Stir in rest of flour, adding oil gradually, then beat until smooth, either by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes. Cover with cloth and leave in a warm place until frothy. Pour yeast liquid into centre and stir in some flour to make a thick liquid. Remove about 2 cups flour from bowl and set aside. Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar. Makes 8 loaves Oven temperature: 260 C (500 F) Cooking time: 4-5 minutes Sift flour into a large mixing bowl and warm in a low oven.
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