Take yeast in a bowl. Add castor sugar and 2 tablespoons warm water, mix and set aside to activate.
Take flour and salt in another bowl. Make a well in the centre, add activated yeast and mix. Add some water, mix and knead. Add olive oil and knead into soft dough. Cover with damp muslin cloth and set aside to prove for 20-25 minutes.
Preheat oven to 180° C. Dust a baking tray with some flour.
Dust the worktop with some flour, transfer the dough and knock back to release excess air. Divide the dough into equal large portions.
Again dust the worktop with some flour, roll out each portion into ½ cm thick sheet and cut into roundels with a medium sized cookie cutter.
Place the roundels on the baking tray, cover with a damp muslin cloth and set aside to prove for 10 minutes.
Place the baking tray in the preheated oven and bake for 5-6 minutes.