In a stand-mixer bowl, pour 2 cups of warm water.

Add sugar and two tablespoons of flour.

Mix it with a whisk and add the yeast.

Wait 5-10 minutes for the yeast to activate.

Add salt and the rest of the flour and mix the ingredients with a spoon until combined.

Using a hook tool of your stand mixer, mix the dough on a medium speed for 5-7 minutes.

If your dough does not start to peal off the walls of the bowl, add 2-3 tbs of flour. Make sure to not add too much flour as it will make the dough less supple.

Once the dough starts to peal off the walls of the bowl, pour in the olive oil.

Mix the dough for 5 more minutes.

Let it rest for at least 45 minutes covered with a clean dish towel.

Preheat the oven to 500 degrees Fahrenheit or 260 degrees Celsius.

Cut two sheets of parchment paper (25x25 cm or 10 inches x 10 inches)

Once the dough doubles in size, take about 30 grams (1 oz) of dough, sprinkle some flour onto a clean flat surface, and using a roller pin roll out the dough into long and thin pieces. Place them onto the cut squares of parchment paper, about three on each.

Bake your bread by placing the parchment paper with the rolled out pieces onto a pizza stone. Bake for about 5 minutes, until the breads start getting a lightly golden tint.

Repeat for the next set of breads. If needed, save left over dough in the fridge for up to 3 days so you can make some more fresh flat bread over the next few days.

Cool off the baked breads for about 5 minutes and enjoy with some cheese, or dipped in olive oil and grated parmesan.