Proof the yeast with the sugar and some of the water after warming it slightly. If using instant yeast add it directly with the other ingredients. In the bowl of a stand mixer, mix all of the dough ingredients including the yeast (proofed or not) except the water. Add enough of the water (or more if required) and knead well till you have a smooth, soft and pliable dough that is just short of sticky.

Shape into a ball, and place in an oiled bowl, turning the dough ball to coat well. Let it rise at room temperature until doubled (about 1 to 2 hours or so depending on ambient temperature).

Turn the risen dough onto a lightly floured surface. Divide into 4 equal portions. Let them rest for about 10 minutes. Work with two balls at a time, keeping the others covered with a damp towel.

Flatten the ball into a circle about 1/2-inch thick using your hands and fingers. Place it on a lightly oiled or parchment lined baking tray. Let it rise for about 15 to 20 minutes. Repeat with the remaining balls of dough. In the meanwhile preheat your oven to 200C (400F) using a baking stone or an inverted baking sheet.

Now press down the center of each round flat using the base of a bowl or large ladle. Then enlarge the depression with your fingers to create a shallow well like indentation. The indentation should be larger than the bread stamp pattern you plan to use.

Use the Chekich (or fork or spoons) to stamp down/ dock patterns in this flat centre. Dip the tines of the Chekich in flour before stamping the dough. Press down hard so the tines pierce through the dough and you get a good imprint. This will prevent the centre from rising when baking. You can also use a lame or blade to make decorative shallow slashes on the puffy circumference. Alternately, use the tines of a fork or comb to lightly mark lines without deflating the dough.

Lightly brush the top of the Non dough with water and bake in the oven for about 20 minutes till deep golden brown and sounds hollow when tapped on the bottom. The centre will be papperned and thin while the rims would have puffed up on baking. Repeat with the other two portions of dough. Cool on a wire rack. This bread should ideally be served warm from the oven.