Directions

1. In a measuring cup lightly mix yeast with the sugar and water and let it bloom for about 5 minutes until bubbles and foam begin to appear. Add 1/4 cup olive oil to the mixture.
   
2. Combine flour and 2 1/2 teaspoons salt in a stand mixer with the dough hook attachment. Turn on the mixer at the medium-low setting. Slowly pour in liquid mixture. Once all liquid is poured in, turn up mixer speed to medium-high and mix for about 10 minutes.
   
3. Remove dough from the mixer bowl. Transfer to a large, lightly-oiled bowl. Cover with plastic wrap and let it rest for 1 hour on the counter at room temperature then punch the dough down and allow to rest for another 1 to 1 1/2 hours.
   
4. Remove dough from the bowl onto a lightly floured countertop. Cut dough in half with a bench scraper. Roll each piece of dough into a log shape approximately 2–3 inches in diameter. Cut pieces of dough off the logs to desired size. Roll dough balls out to ¼-inch thickness.
   
5. In a cast iron skillet preheat on medium-low heat. Brush with vegetable oil then add the flattened dough. Pan-fry until the bread is blistered and browned then flip to the other side. Brush with olive oil on both sides and sprinkle with a dash of salt on top.
   
6. Repeat with the rest of the dough. Serve bing with salted butter and honey.