Sieve flour and combine with yeast, salt and sugar in a large mixing bowl and mix well together. 

Make a well in the centre of the flour mix and gradually add the water.

Mix well with a wooden spoon until combined, then use your hand to bring together to form a dough.

Turn dough on to a floured surface and knead for about 15 minutes or until dough is smooth and elastic.

Shape dough into a ball and place into a clean, lightly oiled bowl.

Cover the bowl with cling film or a moist cloth and leave in a warm place for about 30-45 minutes or until dough has doubled in size.

Turn dough again onto a lightly floured surface and knead lightly for 2-3 minutes or until smooth and elastic.

Roll the dough into a long thick sausage of about 5cm diameter and cut into approximately 9 portions of approx 90g

Form these portions into small balls as you would do if you were making bread rolls.

Use a rolling pin and roll the small balls into flat discs of about ½ cm thick and approximately 10 cm in diameter, and with your finger insert a small hole in the middle of the discs.

Place the discs/biscuits on a lined baking tray and stand in a warm place which is draft free for about 60 minutes or until doubled in size. If you do not have grease proof paper to line the tray, spread some flour in the tray in order minimise the biscuit sticking to the tray and giving you a 'flat-bottomed' biscuit instead of a 'roundish bottom'.

 Preheat oven to 180°C.

Bake for about 15 minutes and remove from oven. Leave the biscuits on the tray. Keep oven open for about three minutes to air it a bit and then turn it to 'Keep Warm' mode.

Insert the biscuits back in the oven and allow to dehydrate for about four hours.

Do not remove the biscuits. Leave them in the oven for them to dehydrate and turn very crispy. If you have an oven with a pilot light, the pilot light may generate enough warmth to perform the dehydration process. Alternatively, turn the oven to its lowest setting , approx. 50°C, and leave the door of the oven slightly open. The dehydration may take between 4-5 hours. The idea here is not to cook the biscuits further but to have enough warmth to dehydrate them. Alternatively, you can use a domestic dehydrator if you can access one. This process is always very tricky.