Mix the flour and salt. Make a hole in the centre and pour the rest of the ingredients in. Mix with a spatula first and then finish by kneading with your hands without any extra flour.
Develop the gluten in the flour for a nice elasticity by slamming the dough on the table for about 15-20min. For further reference, watch the video :).
Make a ball out of the dough and lightly coat it with vegetable oil. Let it rest for 1 hour at room temperature in a bowl covered with a kitchen cloth. If you want to make the dough ahead, you can leave it to rest in the fridge covered with oil and cling film for a maximum of 3 days and then let it come completely to room temperature before going to the next step.
While the dough is resting, go ahead and make the filling.
Once it has rested, stretch it out on a clean and lightly floured surface using a rolling pin. Get it as thin as you can.
Lay the dough on a couple of kitchen cloths or on a table cloth and stretch out the dough forming a rectangle, pulling gently. If you have long fingernails, then make sure to use the back of your fists for this. If you can get someone else to help you stretch it out from across the table, then it’s even faster. Make sure it’s not wider than your baking tray so you don’t have to fold it for it to fit.
Stop stretching once you can see through it. Then cut off the thick edges using a clean pair of scissors and use these trimmings to stretch them and cover any tears in the dough.