Sieve the flour into a bowl, pour salt and olive oil over it and mix with a fork. Make a well in the middle and crumble the yeast. Gradually add the lukewarm water until a smooth dough is formed. That works very well with a fork! It should be soft but not sticky. Let rise in a warm place for about 25 minutes.
2 portions are divided from the dough and pressed into flat cakes as flat as possible. Simply with floured hands, no noodle roll is necessary.
Heat two large, non-stick pans with a little olive oil on the stove over medium heat. Put a flatbread in each pan and put a lid on it. Please not too hot, roughly like steamed noodles.
In the meantime, set up the ingredients for the topping. Whatever you like is allowed. It should only be cooked (so no raw minced meat, for example): e.g. ham, salami, tuna, anchovy fillets, crabs, artichoke bases, steamed paprika strips, chili peppers, pineapple, etc. Including tomato paste. Grated cheese of any taste from mild to spicy. What the imagination or the refrigerator can produce. Theme with variations.
When the flatbread has taken on color and is crisp (approx. 7 minutes), add a little more oil and turn. Now, starting with the tomato paste (season with salt, pepper, paprika), put the ingredients on top. On top of the cheese and back on the pan lid. After approx. 7 more minutes from the pan directly onto the plate. Nice and fragrant, fluffy and crispy!
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