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Preheat oven to 475°F
Line a tray with parchment and drizzle with olive oil
Combine flour, Greek yogurt, sea salt, and olive oil in one bowl or a stand mixer and knead until smooth
Divide dough into 6 pieces
On a surface dusted with cornmeal, roll out each piece very thin into long tongue shapes
Arrange on the tray
Top with passata, olive oil, oregano, and salt if desired
Bake for 20-25 minutes or until very crispy