Method:

1. Put the flour in a big bowl, making a cone shape. With the help of a spoon, model a crater in the middle so it ends looking like a flour-made volcano.

2. Dissolve the yeast in mild water. Make sure the water is not too hot or the yeast won’t rise enough.

3. Pour the water with the dissolved yeast into the flour crater. Use your hands to slowly mix the elements, until you start getting something that looks like dough crumbs.

4. Add the salt and the pimenton oil (leaving a little bit, enough to paint the pastry top later on), which should be a bit warm for optimal results.

5. Keep using your hands to mix the ingredients until you get a sticky dough.

6. Sprinkle some flour over the kitchen top –or a table– and start kneading the dough with your fingers, from the inside to the outside. Manipulating the dough will get easier and easier as you knead it. Keep on doing this operation for around 7 minutes. Let it rest for 5 minutes and then knead it again for an extra 7 minutes, until we get a perfectly formed dough ball.