Ingredients:
1 cups warm water
1 tablespoon instant
1 tablespoon. sugar
1 teaspoon salt
1 tablespoon olive oil
3 all-purpose flour
Preparation:
In an extensive blending dish or the dish of your stand blender (favored), mix in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is frothy and broke up. Include olive oil, salt, and 1 ½ glasses flour and blend until consolidated with your snare connection (or with a wooden spoon if not utilizing a blender). Step by step blend in 2 more measures of flour until batter begins to draw far from the sides of the dish. On the off chance that your mixture is excessively wet, include 1 more tablespoon of flour at once (up to 1/4 container) until batter scarcely adheres to your fingers. When batter has pulled far from the dish, manipulate in blender on medium-low speed or by hand for 5 minutes.
Shape the batter into a ball and place once more into your extensive blending bowl that has been covered gently with olive oil or nonstick cooking spread. Turn mixture over to cover all sides. Cover firmly with plastic wrap and permit to ascend until multiplied in size, 1-2 hours.