Whisk flour and salt together. Combine oil and 3/4 cup water in a measuring cup. Stir liquid into dry ingredients, adding more water, as necessary, until the dough forms a rough ball. Knead until smooth on a lightly-floured surface.

Cover with oil, wrap in plastic and let rest for 20 minutes. Cut into 4 equal parts and form into balls. Cover with plastic and allow to rest for another 20 minutes. (The resting is important: it allows the gluten to relax, making the dough more flexible and, hence, easier to roll out.)

Prepare two to four baking sheets by lining them with parchment paper and sprinkling cornmeal or semolina flour overtop.

On a lightly-floured surface, roll dough into oblongs about 16 inches long and 5 inches wide. (If the dough shrinks back while you’re rolling, let it rest for another couple of minutes.) Transfer to prepared baking sheets. Can be made ahead to this point, but cover dough well with plastic wrap and a tea towel overtop so it doesn’t dry out.