Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Leave the dough to rise at room temperature for approximately 30 minutes, then divide into pieces (baking tray 60×40 for 1300 g), laminate and roll out on the greased baking tray. Leave to rise for another 45 minutes, then pour over the brine (100 g oil, 100 g water and 10 g salt), make indentations with the fingers and leave to rise for another 60-75 minutes or until it reaches the edge of the tray. Bake without steam.