Sift the flour with the salt creating a little mountain*. Make a hole in the center and pour in the sourdough, oil and some water. Start pushing the flour from the sides towards the center. Knead and whenever needed, add small amounts of water until you get a soft and elastic dough that does not stick on your fingers. Shape the dough into a ball, put it in a bowl, sprinkle some flour on top, cover and let it sit for 1/2 hour until it doubles in size. Make 4-6 balls out if this dough and let them sit on a flourered surface until they double in size. Sprinkle some flour on a working surface and spread the balls into thin (as thin as you like) layers that you lay on an oiled pan. Put the ingredients of your choice and bake in a preheated oven in 200 oC for 15 min.
*: Sifting is done so that the flour mixes with the air and oxygen gets trapped within the flour so that we have better conditions for fermentation.
Variant with corn flour:
Mix 1 1/2 cups corn flour, 1 cup all purpose flour, 2 tsp baking powder and 1/2 tsp salt in a bowl. Make a hole in the middle and pour 1/2 cup water and 2 tbsp olive oil. Knead for 5-7 min until the dough becomes elastic and smooth.
Variant without yeast:
Mix 1 1/2 cups all purpose flour, 1 tbsp baking powder and 1/2 tsp salt in a bowl. Make a hole in the middle and add 1/2 cup water and 2 tbsp olive oil. Knead for 5-7 min.
Variant with wholewheat flour:
Mix 1 3/4 cups wholewheat flour, 1 tbsp baking powder and 1/2 tsp salt in a bowl. Make a hole in the center and add 1/2 cup water and 2 tbsp olive oil. Knead as in the previous variations.