Using a standing mixer, knead all the ingredients except the cheese for 10- 15 minutes.  the dough must be smooth and elastic.  Add a little more water if it looks dry.

Form the dough into a ball and cover with plastic wrap or a tea-towel.  Leave  to rest for 1 hour.

Cut the ball in half and form two balls.  Leave to rest for 15 minutes.

Grease a cookie tray with olive oil.

Take the dough balls one at a time.  Gently stretch out the dough on a floured surface until it is the size of the cookie-tray.  Try not to rip any holes in it!  It must become so thin that you can see light through it.

Gently drape it onto the cookie tray.

Cut the cheese into at least 20 roughly equally-sized lumps, and place them evenly over the dough.

Stretch out the second ball of dough to the same size.

Place it carefully on top of the cheese.

Press the edges together and cut off any bits of dough that are overlapping the tray.

Sprinkle with more salt and with olive oil.

Bake for 15 - 20 minutes until the dough is golden-brown.