Preheat the oven to 350.
	Measure out three slightly rounded serving spoonfuls of flour, and form in a crater shape in a bowl.
	Next measure out one serving spoonful of olive oil and dump it into the crater.
	Measure out two serving spoonfuls full of water and dump it into the crater also.
	Stir all three ingredients together until you form a ball of dough. It should be at the right consistency for you to knead in your hands, until it is about the size of a small baseball or large golf ball.
	Flour the surface of the counter top or cutting board you are going to work on.
	The next step is to pat the dough out flat into a disk shape -- it will be about 3 to 4 inches around.
	Use a glass or a rolling pin to flatten it to an even thickness, approximately 3/8 of an inch thick.  Then take a large tumbler and cut it out like you would a cookie cutter.
	Using the remaining flour which was on the counter, flour a round cake tin and place the loaf on the pile of flour in the pan to prevent it from burning in the oven. Bake 18 minutes at 350. When it comes out of the oven, dust off the excess flour with a soft brush and cover with a paper towel. It may have a large air bubble from the baking.  To eliminate this, place a flat heavy object on it for a few minutes --  it will flatten as it cools. Ovens vary in heat and the size of spoons may vary, but if one keeps the proportions the same the loaf should come out the same every time you make it.