In a mixing bowl, bring all the dough ingredients together into a ball. You may not need all the water, but if you have to, do it
Sprinkle some flour on the counter and kneed the dough with the palm of your hand slowly, but repeatedly for 10 minutes. The dough should be firmer than that for a normal bread but should be less firm than the dough for bagels
Oil a bowl lightly and let the dough double in size at room temperature (about 90 min). Cover the bowl with plastic wrap
Thereafter oil the kitchen counter surface (I use a brush) and place the dough on top of it. Lightly sprinkle flour on the dough
Use the dough pin to roll this in a paper thin sheet in the form of your oven baking tray. You may interrupt this process to let the dough relax. You can take the dough from the counter and wave it a little, that will help also. But be patient. Cover the dough with plastic wrap while waiting for the gluten to relax
When the right size and thickness is achieved for the dough, let it rest for 5 minutes. Meanwhile preheat the oven to 178 C. And place parchment paper on the baking sheet. After the resting period, lift the dough and place it on the parchment paper on the baking sheet. Remove any overhanging dough with a knife or with scissors.