Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth (about 5 minutes), then add the flour and mix until well combined. If the dough is very dry, add more warm water — a tablespoon at a time to moisten it. Cover and let rise somewhere warm for about an hour.
Meanwhile, prepare a grill; the heat should be high and the rack about 4 inches from the flame. When the dough has doubled in size, transfer it to a floured surface and knead until soft, about 5 minutes.
Cut the dough into equally sized pieces and roll each one out until it’s about 6-8 inches in diameter; don’t worry about making these perfect, what's important is that they're even in thickness.
Brush one side of the breads with olive oil and put as many on the grill, oiled side down. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is golden brown, remove from the grill and sprinkle with the Svaneti Seasoned Salt. Serve immediately.
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