Warm the water on the stove or in the microwave or just use warm tap water if it’s potable (ours isn’t).
Add the yeast and salt (and any other seasonings you like) to the water and let it completely dissolve. Stir a few times.
Add the flour to a large mixing bowl and pour the water mixture in. Stir until it’s mixed.
Knead the dough just a little by folding it over on itself a few times to capture all the flour and clean the bowl.
Sprinkle a little extra flour over the dough and flip it upside down a couple times. This will keep it from sticking to the bowl while it rises. Without oil, the dough can get a little sticky.
Cover the bowl with a towel and let it sit for 2 hours.
Near the end of the 2 hour rise cycle, place a baking dish on the bottom rack of the oven with about an inch of water in it. The steam from the water during baking will make the crust of the bread golden brown and crispy.
Place a cast iron skillet or pizza stone or baking sheet on the top rack and preheat the oven to 425 F (220 C). You want the cooking surface to be nice and hot when you put the dough on it.
Once the oven is preheated, remove the cast iron skillet or whatever baking surface you’re using and sprinkle a little flour on it to keep the dough from sticking. You don’t need to use oil or grease the cooking surface.
Fold the dough over on itself a couple more times to form it into a nice round loaf.
Place the dough on the cooking surface and use a serrated knife to gently cut an X on the top of the dough to make it look all fancy after it’s done baking.
Put it in the oven for 15 to 30 minutes. When the crust is golden brown, it’s done. Be careful when you open the oven because the steam from the water can burn you!
Remove the bread from the oven and let cool on the baking surface for about 10 minutes, then cut with a serrated knife.
We just eat it plain, but you might also like some hummus, jam or your favorite non-dairy spread.
Now, and this may be the most important step, try NOT to eat the whole thing in one sitting. ¡Buena suerte!