In a small bowl, mix warm water and yeast. Let it sit for 5–10 minutes until it becomes frothy.

In a large mixing bowl, combine the durum wheat flour and salt. Add the activated yeast mixture and stir until the dough starts to come together. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Place the dough in a bowl, cover it with a damp cloth, and let it rise in a warm place for about 1–1.5 hours or until it doubles in size. It should be crackly.

Once the dough has risen, punch it down and divide it into small balls (about 6–8). Roll each ball out on a floured surface into a thin, round sheet about 8–10 inches in diameter. Roll it as thin as you can.

Preheat your oven to 475°F (245°C). Place the dough circles on a baking sheet lined with parchment paper. Bake for 4–6 minutes, or until the dough puffs up into a balloon shape and starts to turn lightly golden. Remove from the oven, then cut along the circumference into two thin layers. Flip the layers so the porous sides are on the outside, and bake again to achieve the characteristic crispness and golden color.