Turn on the light:
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Combine the tea, sugar, and active dry yeast in a small bowl. Gently whisk in the egg yolk and let aside for 5 to 10 minutes, or until it becomes fluffy.
Get the dough ready:
Combine the flour and salt in a large mixing bowl.
Toss the farina mix with the yaourt and olive oil.
Place the flour mixture in the bowl and stir until a dough forms.
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Gently roll out the dough on a floured surface for about 5 to 7 minutes, or until it is smooth and elastic.
Put the dough in a slightly greased bowl, cover with a damp cloth, and set aside in a warm place for about 1 to 2 hours, or until doubled in volume.
Master the art of making flat bread:
After the dough has risen, divide it into 10 to 12 equal parts.
Roll out each half into a ball, then set it on a plate to give it an oval or round shape, about 1/4 inch thick.
Gather the flatbread:
Turn on a medium-high heat stove or adhesive stove.
Once the pan is hot, add a piece of peeled pasta and cook for about 1 to 2 minutes, or until bubbles appear on top.
Bring the bread back to the stove and cook for another minute or two until golden and cooked through.
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