Mix all the dry ingredients, make a well in the center, pour the water and sprinkle the yeast on top. Mix well, gradually add the remaining flour as you continue to mix.

Let the dough rise at room temperature until it doubles its original volume - this normally requires six hours or more.

Punch the dough back to its original volume, leave it aside until doubles its volume again - this time it will require less time, about 3 hours.

Make 2 oz balls, place them on the baking tray (an aluminum pizza pan with holes works great) and cover them with a plastic wrap.

Wait until the balls rise and double their original volume, about 1 hour.

Preheat the oven to 375F for about 20 minutes.

Snip the balls with scissors immediately before placing your baking tray in the oven.

Place the tray on the middle rack. Bake for 15 minutes, turn the tray and bake for another five minutes for even color.