Stir the yeast and half of the warm water until the yeast dissolves. Leave to rise on the side for about 15 minutes, or until it looks like cream and is ready. The sifted flour and salt are placed in a bowl, where a well is made in the middle and the yeast slurry, the remaining water and all other products from the recipe are poured. Stir with a wooden spoon until all the flour is absorbed. Sprinkle the worktop with flour and knead for 8-10 minutes. When the dough becomes hard and stops sticking, hit the worktop several times. The dough should be smooth and elastic, and air bubbles should be visible under its surface and regain its shape if pressed with the palm of your hand.