Measure the water in a bowl and add the yeast.
Let it rest for 10 minutes so the yeast can dissolve and then add the flour and the salt.
Get it together in the bowl and then turn out on the counter to knead. Knead for 10 minutes. This is not an easy knead as the dough is quite dry. You can do it in a machine for ten minutes on the lowest speed.
Cover the dough and let it rest for 1-2 hours until it has doubled in size.
Pull the dough out on an un-floured surface and divide it into 12 pieces.
Shape each of these into a tight ball and let them rest under a tea towel for 5 minutes to soften up.
One at a time, place the balls onto a floured surface. Lightly flour the tops as well and, using a rolling pin, roll them in to discs no more than 1/2 cm thick. One by one, place these on baking trays that you have lined with non stick parchment and cover them with damp tea towels to rest for 45 minutes.
Preheat the oven to 230 C and bake for 8-10 minutes until they are puffed and just golden.
Remove them from the oven. Straight away, pick them up one by one and cut them open with scissors or a knife carefully as the steam will burn you if you are not careful. This ensures they don't seal shut as they cool.
Stack them up and wrap them in a towel so they stay soft until you are ready to eat them.