Mix water and yeast in a large bowl. Let stand for 5 minutes to bloom.
Gradually pour 2 cups of flour into bowl. Stir to incorporate.
Mix for 1 minute to form a thick batter. Let proof, covered, for at least 1 hour.
Place the proofed batter into a stand mixer with a dough hook. Add olive oil and salt and mix in over low speed.
Add the flour ½ cup at a time, allowing it to mix in before adding more.
Once all additional flour has been added, remove the dough from the bowl and knead for a few minutes until dough is even and smooth.
Place dough in a greased bowl and let rise for 2 hours, covered.
Divide into 6 even balls, let rise again for another ½ hour covered.
Roll out as thin as possible.
Cook each flatbread in a large non-stick pan, over medium heat, until golden brown.
