400 g of flour (I used white spelt, but 00 is also perfect)
200 g of water at room temperature
100 g of extra virgin olive oil
1 1/2 teaspoons fine salt
dried fine herbs, rosemary, oregano, etc. whatever you prefer
coarse salt
extra virgin olive oil for brushing
semolina for the pastry board
PROCEDURE
In a large bowl, place the flour, salt, extra virgin olive oil and water and mix well with a spoon to absorb the flour.
Pour the dough onto a pastry board dusted with semolina and knead for a short time to obtain a well-blended dough.
Let it rest for a few minutes and in the meantime line a baking tray with baking paper.
We turn on the oven to 250°.
Divide the dough into 4/6 balls (depending on how big you want them). Roll out one ball at a time using a rolling pin (you can also use 2 sheets of baking paper, one under the dough and the other on top and then roll it out with the rolling pin). Place it in the pan and brush with extra virgin olive oil. If you want, sprinkle some aromatic herbs and/or coarse salt on the surface.
Bake at 250° for about 7 minutes (depending on the oven... bubbles should form on the surface and they should brown, this is up to taste... some people like them a little colored/golden).
