In a bowl mix the flour, 2/3 cup lukewarm water, salt and yeast in a thick porridge. Cup was covered with a fresh foil and left at room temperature for 2-3 hours. Tray covered with baking paper and with a spatula or knife smooth dough is spread in a thin layer. Dough is quite mushy and sticky. Then sprinkle with a little flour to avoid stickiness and fingers smoothed well. The tray was covered with a fresh foil and allowed to sit for an hour. During this time, heat the oven to 200 C. Before you put the tray in the oven, using the back of a wooden stick dough is pricked. With a knife marked sections (approximately 16 pieces). Bake 40-45 minutes or until crisp edges. Of the dose dough can be baked two loaves with a diameter of 26 cm, the dough spreads out into a thin layer. The result is a thin and crispy bread.