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Mix the flour, salt and yeast in a bowl.
Gradually, add the olive oil and water and knead until the dough is smooth and shiny and fairly sticky. Don’t add all the water immediately, only as needed. It should be a fairly soft dough.If you are kneading by hand, you'll need about 5 minutes of kneading time.If using a food processor, use a dough hook, and knead for 2 minutes.
Transfer the dough into a large greased bowl. Grease the top of the dough very lightly with olive oil. Cover with cling film and let it rest for an hour in a warm place, until double its size.
Divide the dough into 6 parts, cover with a damp tea towel and let it rest again, this time for just 10 minutes, the dough will still spread. You can also make 8 breads if you like. They'll just be slightly smaller, like the size of pita.
Preheat the oven to 200˚C (400˚F) and place your pizza stone or baking sheet in to heat up.
Roll out each dough with a little flour, into a fairly thick circle, don’t worry about the shape. It's not a sticky dough, so, you shouldn't need much flour.
Bake at 200˚C (400˚F) for about 10-12 minutes.
OPTIONAL: To achieve a smoky and slightly charred effect, using tongs, hold the baked bread over an open flame for just a few seconds each side.