Gluten free dough for Gazpacho Manchego

In a bowl add the small glass of warm water and add the flour, oil and salt.

Add as much flour as it admits and knead until it does not stick. Add a little flour until the dough is flexible and not sticky. Preheat the oven to 180°.

We spread on baking paper a little floured and with a rolling pin we make it thin. We put it in the oven until it is a little toasted, but not too much because if it is too much, it becomes bitter and is not suitable for the gazpacho. It has to be thin and crispy. About 15 minutes more or less.