Combine warm water and dry yeast in a bowl and let stand for 15 minutes to activate the yeast.

Gradually mix in 2 cups of all-purpose flour into the yeast mixture and incorporate well.

Mix the ingredients for about 1 minute to form a sponge-like dough.

Cover the bowl and let the dough stand for at least an hour to allow it to rise.

Transfer the sponge dough to the bowl of a Kitchen Aid mixer.

Using the dough hook attachment, add salt and oil to the dough.

Gradually add the remaining flour, about 1/2 cup at a time, to form a cohesive dough.

Remove the dough from the bowl and knead it on a lightly floured surface.

Place the kneaded dough in a clean, oiled bowl and let it rise slowly for about 2 1/2 hours.

Divide the risen dough into three equal balls.

Let the dough balls rise again for an additional 1/2 hour.

Roll out each dough ball into a flatbread shape.

Transfer the rolled-out flatbread dough to an oiled baking sheet.

Bake in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, or until the flatbread is golden brown.