Mix all the ingredients in a large bowl. Add the water gradually because as all flour is a little different you want a soft elastic dough.
Leave it to rise in a bowl covered with a damp tea towel until it has doubled in size and formed bubbles.
Take the dough again and divide it into a 2/3 and 1/3 ratio. Divide your larger ball into 3. Take each piece and tuck the ends of the ball underneath and then roll in a ball and leave on a plate. For the smaller piece of dough divide it into 3 and again roll each piece into a ball and allow to rise for another 45 minutes.
Heat the olive oil in a large frying pan
Use your floured fingers hands to pull and spread the dough balls into a pizza shape or elongated oval so they are - the thinner they are the crispier they are when cooked.
Fry each pizza one at a time so the oil temperature for approximately 30 seconds on each side - they should be golden brown .
Drain on kitchen paper towel.
Serve hot with added salt sprinkled on top.