• Sieve the flour into a bowl and mix with the salt, sugar and yeast.
• Add water and olive oil and then knead vigorously for approx. 5 - 10 minutes.
• Cover the dough and let it rise at room temperature for about 70 minutes.
• Turn the dough out onto a floured work surface and divide into 8 equal parts, shape into balls and leave to rise for a further 15 minutes, covered with a slightly damp cloth.
• Preheat the oven to 250 °C top and bottom heat.
• Roll out balls approx. 2mm flat and into round patties.

Preparation with pizza stone

• Place the pizza stone on the lowest shelf and let it heat up in the oven for at least 30 minutes.
• Bake the patties for approx. 2 - 2:15 minutes on the hot pizza stone.
• After cooling, place in a plastic bag so that the moisture and elasticity are not lost.

Preparation without pizza stone

• Preheat the baking tray in the oven. Bake the patties for approx. 2:45 minutes on a baking tray.
• After cooling, place in a plastic bag so that the moisture and elasticity are not lost.

Preparation in the pan

• You don't have to use the balloon in the pan. The bread will not rise there, but it tastes very good too.
• Heat the pan without fat on the cooker over medium-high heat and bake the patties one by one for about 2 minutes. Turn halfway through.
• After cooling, place in a plastic bag so that the moisture and elasticity are not lost.