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Whisk the water with instant yeast.
Add the flour and salt and mix until it becomes a dough.
Cover and rest for 5 min to soften the dough then fold the dough upwards using a spatula or dough scraper 10-15 times until it’s softer and looks like a ball.
Cover and rest 1 hour.
With a floured hand pull away the edges of the dough all around the bowl and gently lift it onto a floured surface.
Very gently push it into a rectangle from the sides not the top again keeping the air in.
Cut into 6 and then each 6th into 3 creating 18.
Add parchment paper to a large oven dish and carefully lift them onto it.
Cover with a tea towel for 20 min while your oven heats up to 250C
Using a spray bottle lift all sides of the paper and spray water generously under it and the edges of the dish.
Bake for 7 min at 250
Open the door for a few seconds to let steam out and turn over down to 190C bake for another 10-12 min.