Put the flour, salt and yeast in a bowl.

Gradually add 2.5 cups of water and knead until it becomes a normal/tight dough.

Use the remaining 1/2 a cup of water to repeatedly wet our hands whilst continuing to knead the dough. This will eventually result in a dough which is soft and pliable.

We divide the dough in two equal pieces and dust our work surface with flour.

Take one piece of dough and gently mould it into a ball. Using our palm, we press the dough against the surface while turning in a circular pattern. So our dough takes the shape of a cone pointing downwards. Then we place the dough in a deep bowl with the pointy end facing up and we lightly dust the top surface with flour. 

We repeat the same procedure for the second piece and when both doughs are ready we cover them using towels and woolen cloths. After about 25 minutes the doughs should rise and start filling the bowl. 

Preheat the oven to 190°Ⅽ.

We turn the doughs upside down and place them in a baking tin. Using a sharp knife, we score the surface all the way around.

Reduce the oven’s temperature to 170°Ⅽ and bake until golden brown