Instructions: Combine bread flour, salt and yeast in a mixing bowl. Add the rest of the ingredients. Mix by hand or on low speed until a soft ball of dough is formed. Knead for about 10 minutes by hand until the dough is smooth and elastic.

Transfer the dough to an oiled bowl and turn it over to coat.

Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours. Punch the dough down and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes.

Place baking stone or inverted baking sheet into oven and preheat to 475 degrees. Roll out each ball of dough into an oval 8 to 10 inches long and 1/4 inch thick. Place the dough directly onto the baking stone or sheet and bake until each oval gets puffy and just begins to turn golden, about 6 to 7 minutes. Remove from the oven and bake the remaining dough.

(Removing the sodium makes this a much puffier bread.)

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