Place the flour in a bowl and make a well in the centre. Add the water slowly, stirring till a thinnish, lump free, batter is acheived. When you have added all the water add the oil and the salt. Heat a heavy cast iron pan (10-12 inches in diameter) and add a small pool of olive oil to the centre of the pan (about 1 spoonful) Take a ladle of freshly prepared mixture and poured it slowly into the centre of the pan till the bottom is covered to a depth of about ¼ inch Let this cook on one side slowly until the mixture appears cooked through. Then turn up the heat and turn the pancake over. After about five mintutes of low heat the pancake should be cooked. It should be crisp on the outside and soft in the centre. Sprinkle it with ground black pepper and cut it up into slices before serving | 
