Pogacha (Yugoslavian flatbread)

This recipe is for pogacha, which is quick or flat bread best baked in the beehive ovens that prevail throughout former Yugoslavia. Bosnian women spoke of having no electricity, only their pechs for baking this bread.

2 packages of dry yeast
2 teaspoons salt
cup water
2 tablespoons honey/sugar
4 to 5 cups plus 2 tablespoons organic flour
1/3 cup yellow coarse ground cornmeal-organic
1-1/2 cups warm water
cup oil

Empty in a bowl the 2 packages of yeast, cup of warm water, and 2 tablespoons flour. Stir. Put in warm place, such as the oven or hearth, to rise. Combine the 1 cups water and remaining ingredients and add raised yeast mixture. Gradually add flour and mix. Knead lightly until the dough is soft and very smooth. Divide in two and let the dough rest for nine minutes. Press down and shape the smooth dough (which represents fetal material) into a 9-inch round pan. Sprinkle the cornmeal (say a blessing or chant when doing so) on a flat cookie sheet and place the two dough halves onto the cornmeal. Let rise until doubled in size. Bake at 375 for 30-45 minutes.