Make a paste: sift the flour onto a workspace. Make a well in the center and add the salt and water. Dissolve the salt into the water with your fingers and gradually mix in the flour. Work the dough quickly with your hands, holding it as little as possible. If necessary, add a little more water at this stage. Press the dough into a ball, dust it lightly with flour, and cut a cross about 2/3 inch/ 2 cm deep on the surface. This stops expansion and allows the dough to relax. Wrap in a plastic bag and refrigerate for 20 to 30 minutes.
