In a large bowl, combine 3 cups of flour and 1 tsp salt. Stir well so the salt is evenly distributed.

Pour 1 cup of kefir into the flour mixture. Mix gently with a spoon or spatula until it starts to form a sticky dough.

If the dough is too dry, add 1–2 tbsp of water at a time until it comes together. The dough should be soft but not too wet.

Lightly flour a clean surface and knead the dough for about 5–7 minutes until it becomes smooth and elastic.

Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 2–4 hours, or until it slightly doubles in size.

Gently punch down the dough to release air. Shape it into a round or oval loaf and place it on a baking sheet lined with parchment paper.

Brush the top lightly with water or olive oil and sprinkle seeds, herbs, or spices if desired.

Preheat your oven to 425°F (220°C). Bake the bread for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Let the bread cool completely on a wire rack before slicing. This helps set the texture and keeps it soft inside.

Slice and enjoy fresh, tangy, soft-inside, crusty-outside kefir bread!