Knead the ingredients for 3 minutes at low speed, then for 6 minutes at high speed. Rest the dough for around 30 minutes. Divide, roll and rest again for around 10-15 minutes. Roll out the pieces to form discs with thickness greater than 6 mm. Leave to rise in a proofing cabinet at 30-32°C for around 15-20 minutes. Turn and bake at 250°C for around 5-6 minutes, with steam.