I have happy memories from my childhood of my mother baking these round, flat loaves. On baking days there was no need for her to cook dinner. All we wanted was to feast on the fresh baked bread slathered with butter and jam. Now I bake for my grandchildren. My eldest grandson, Peter, can eat a whole loaf in one sitting. He says, “It goes down so easy.” Before beginning, see NOTES ON YEAST . Mix Ingredients: Place all but 1 cup of the flour in a large bowl. Set the cup of flour aside to be added as needed if the dough is too soft. Mix in the yeast, sugar and salt. Add the oil to the water. Make a well in the center of the flour and gradually add the water and oil, working it in until all is incorporated. Knead Dough: Place the dough on a lightly floured surface and knead 5 to 7 minutes until smooth and elastic. The dough should be fairly stiff. Dust with more flour, as needed, to keep the dough from sticking. The kneading can also be done in an electric mixer. In this case, use cooler water, 90 to 95 degrees. Place the ingredients in the mixer bowl and attach the dough hook. Knead for 3 to 4 minutes on low speed, until smooth and elastic. Stop a couple of times to push the dough down from the hook. Shape into a ball and place in an oiled bowl, smooth side up. Cover with a cloth and then with a thick towel. Let it rise in a warm, draft-free place until doubled in size, 35 to 45 minutes. Shape Dough: When the dough is ready, punch it down, knead out air bubbles and divide it into four portions. Shape each portion into a smooth, round ball and place on a floured cloth at least 2 inches apart. Cover with waxed paper or parchment and then with a towel. Let the balls rest for about 20 to 30 minutes until almost double in size. 130 While the balls are resting, line 2 12x18 inch baking trays or 2 large cookie sheets with parchment or spray with non-stick spray and set aside. When the balls are ready, press them flat with your fingers and then roll out to a diameter of 9 to 10 inches. Place two loaves on each tray. Again, cover the loaves with wax paper or parchment and then the towel. Let the loaves rise until almost double, about 15 to 20 minutes. While the loaves are rising, preheat the oven to 375 degrees. Bake Bread: When the loaves have risen, place the trays in the oven and bake for 20 minutes. Rotate the trays after 10 minutes for even baking. When they are lightly browned, transfer them to a cooling rack. When the loaves have cooled thoroughly, pack them in plastic bags. Extra Talamee may be stored in the freezer. SUGGESTIONS: - To make eight loaves, double all the ingredients, except the yeast. Use three packages of yeast. If you wish to use your mixer for kneading, knead half of the dough at a time. - This dough makes excellent pizza crust, so treat your family to some pizza on bread baking days. - Vary the bread by baking some in loaf pans or making round, thick loaves that can be sliced for sandwiches.