3 1/2 decilitre Water
6-8 decilitre Flour
1/2 t salt
3 T olive oil
First mix the wet ingredients together and then add in the dry ingredients little by little until you have slighty tacky dough.
Divide the dough into 16 equal sized dough balls and place them under a towel, so they don't dry out.
On a floured surface begin to roll out each dough ball, adding a sprinkle of flour to aid the rolling process when required. Roll the dough until you have nicely sized, thin Rosatti.