Preparation:

• Pile the flour like a cone on a clean worksurface or chopping board, forming a crater at the top. Add the oil, pinch of salt and gradually 1/8 l of water - you may not need all the water. Knead the ingredients vigorously with your hands to form a smooth dough. If necessary, add a little water or flour until it no longer sticks and becomes elastic. To do this, knead vigorously at first and once it is round and smooth, push it vigorously over the surface with the heel of your hand. Shape into a ball, dust with a little flour and cover with a cooking pot previously heated on the cooker top. Leave to rest for 30 minutes.
• Spread out a clean large baking sheet, dust with flour, also dust the dough and roll out evenly with a rolling pin to approx. 4-5mm thick. Dust with flour again and leave to rest for a few minutes so that it can be stretched out more easily. Carefully and gently lift the dough so that it rests on the backs of both hands. Pull slowly apart with the backs of both hands, shaking and patting gently so that the dough pulls apart evenly. Place back on the sheet and gently pull out the edges so that the dough is spread very thinly over the whole baking sheet. Trim the edges and patch any holes with it.
• Fill as desired.