Mix together flour and dry ingredients (salt and dry yeast) in a large bowl and make a well in the center.

Mix together lukewarm water and oil and pour into the well.

Knead ingredients together by hand for 5 to 10 minutes until a soft, smooth dough is formed.

Place the dough in a greased bowl, cover with a kitchen towel and place in a warm draft-free location for about an hour after kneading.

Punch down dough and divide it into 2 or 3 equal balls. Brush each ball lightly with olive oil on a lightly oiled (instead of floured) work surface to prevent sticking. Shape each ball into a large circle or rectangle about 1/2 to 3/4-inch thick. Place dough on a lightly greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 20 - 30 minutes. Brush top of dough with olive oil. using a sharp knife or razor blade, cut 4 or 5 parallel lines running the length of the bread. If making a rectangular loaf, make cuts going in the opposite direction as well, forming small squares.

Bake in a preheated 425F oven for approximately 15 minutes. Cut into small sections for serving.

Makes 2 or 3 rounds.

After brushing with oil and cutting the grooves, vary by sprinkling with seeds such as sesame, anise, fennel, caraway, etc.