In a large bowl, mix together the flour, salt, sugar, and instant yeast until evenly combined.

In a separate bowl, combine the warm water and olive oil, then gradually add this mixture to your flour mix. Stir with a spatula until a shaggy dough starts to form.

Transfer the dough to a work surface and knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, sprinkle in a bit more flour as needed.

Place your kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 30 minutes, or until doubled in size.

After the first rise, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and cover them with a towel to rest for about 10 minutes.

Preheat your oven to 475°F (245°C). On a lightly floured surface, roll each ball into a circle about 1/4 inch thick.

Place the rounded dough on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until they puff up and are lightly golden.

Remove from the oven, and let cool wrapped in a kitchen towel to keep them soft.