Dissolve the yeast in 200ml lukewarm water.
Mix the flour with the salt, pile on a floured work surface, make a well in the centre and pour in the yeast water and the oil.
Using your hand, knead to a smooth dough.
If the dough is too moist or too dry, add some flour or lukewarm water. The dough should not stick to your hands. Cover the dough and leave to rise in a warm place for 45 minutes.
Knead the dough again and shape into a long narrow log.
Shape into a ring and press the ends together well.
Dust the dough ring with some flour.
Cover with a cloth and leave to rise in a warm place for 45 minutes.
Preheat the oven to 200°C (180°C fan, gas 6). Remove the cloth, place the dough ring on a baking tray lined with baking paper and bake in the preheated oven for 30 minutes.