Pour lukewarm water, about 37°C (100°F), into a large mixing bowl. Lightly stir in the yeast and salt, they will not dissolve completely, which is fine. Add the remaining ingredients and stir well to combine. Sometimes you will need additional flour or water to ensure the consistency is correct, it should be wet but still hold together very well.
Cover the bowl with plastic wrap and let rise for at least 2 hours, and up to 4 hours. At this point the dough can be stored in the refrigerator for several days.
Preheat the oven to 232°C (450°F). If you are adding garnishes to the dough, stir them in at this point.
When ready to bake, form the dough into sheets about 6mm-13mm (0.25"-0.5") thick, and as large as you need. A combination of stretching with your hands and using a rolling pin on a well-floured surface usually works well. If you are using specific shapes you can use pastry or cookie cutters to shape it.
Depending on the recipe and the toppings you can either bake the flatbreads without the toppings or add them and then bake the flatbreads.
Place them on a baking sheet then bake for 10 to 25 minutes, depending on the thickness of the flatbreads and the toppings. Remove the flatbreads from the oven when they are browned and any toppings are cooked. Add any additional toppings, cut the flatbreads if need, and serve.