In a large mixing bowl combine the yeast and water to activate the yeast. After about 10-15 minutes, add 2.5 cups of the flour. Mix the dough until flour is incorporated and add remaining flour and salt. Continue to mix the dough until all the flour has been absorbed. Let dough rest for 10 minutes.

Pour dough out onto a floured surface and kneed the dough for about 10 minutes or until the dough is smooth and elastic. Place dough back into the bowl, cover with a damp cloth, and let rise until doubled in size, about 1.5-2 hours.

In one of my favorite moves in dough making, punch down the dough and return to a lightly floured surface. Divide the dough in half, then divided those halves in half and continue the process until you have 16 equal pieces.

Roll out the dough as thin as you can into a “free form” round. Brush the dough with olive oil and sprinkle about 1/8 – 1/4 teaspoon of each of the sesame seeds and chili flakes over the top. Place in the oven and bake until golden brown and crisp (about 1 minute). Remove from oven and enjoy. Can be made ahead of time.