Combine the flour, yeast, salt, and warm water in a bowl to form a sticky mass.
Cover the bowl with a cloth and leave the dough to rest for 10 minutes.
Oil a 30cm work surface and your hands, then move the dough onto the surface.
Fold the dough over itself and stretch it away by 5-10cm gently.
Repeat the folding and stretching action 10 times at 10-minute intervals over 30 minutes.
Return the dough to the oiled bowl and let it prove for 45 minutes.
Shape the dough into an oval, roll it tightly, and place seam-side down on a floured tray.
Cover and let the dough rise for 45 minutes until increased in size by half.
Preheat the oven to 220°C.
Dust the top with flour, cut a slash down the middle, and bake for 35-40 minutes.