• Mix the water and yeast together and allow to rest for 5 minutes until the yeast dissolves. Begin by adding 2 1/2 cups of flour, salt and olive oil to the water/yeast. Stir until a shaggy dough is formed. Sprinkle flour onto a clean surface and turn dough out and knead for 5-7 minutes. Add more flour as needed to achieve a smooth and elastic dough.
• Lightly oil a bowl and add dough, turning once to coat it. Allow to rest for 1-2 hours until the dough has doubled in size. Gently punch down the dough and turn out onto a lightly floured surface. Divide into 8 pieces and flatten each piece into a disk. Sprinkle pieces with a little flour and cover with plastic wrap until ready to bake.
• On a lightly floured surface, roll each disc into an 8"-9" circle, using a floured rolling pin. Lift and turn dough, dusting surface with additional flour as need to keep from sticking.

For oven method

• Preheat oven to 450° F. Place a baking stone or baking sheet into the oven. One by one, place the rolled out dough directly onto the baking stone and bake for 3 minutes each. They will balloon.

For stovetop method

• Heat a cast iron skillet over medium-high heat. Drizzle a small amount of oil in the pan to coat, wipe out any excess. Place a rolled out pitz dough into pan and cook for 30 seconds until you see bubbles forming. Flip and cook for 1-2 minutes, until toasted spots appear on underneath side. Flip again and toast other side for another 1-2 minutes.

• In a large bowl dissolve yeast in warm water. Whisk in vegetable oil and sugar. Allow to rest for 5-minutes.
• Preheat oven to 425 degrees.
• Add the egg, salt and enough flour to form a soft dough (I used about 3 1/4 cups).
• Turn out onto a well floured surface and knead for 3-5 minutes until smooth and elastic. Divide into 2 balls; then cut each into 8 smaller balls. Do not allow to rise. Place 3-inches apart on parchment lined baking sheets, cover and allow to rest for 10 minutes. Sprinkle tops with sesame or poppy seeds, optional.
• Bake for 8-10 minutes or until golden brown. Cool on wire racks.

• Combine all ingredients (except water and yeast) in the pan of your bread machine. Pour water into the bread pan. Close lid, add yeast to dispenser on top of machine or where indicated. Set machine to basic dough mode (for ours this was 2 hrs. 25 mins.)
• Place dough into a greased bowl; cover and rest for 20 minutes.
• Remove dough and cut into 4 equal portions. Gently form each portion into a ball. Place balls on a greased baking sheet. Spray water on top. Proof in a 100 degree oven for 60 minutes or until nearly doubled.
• Brush with water, then increase oven temperature to 375 degrees and bake for an additional 25 – 30 minutes or until bowls are golden brown.