Mix the flour, yeast, and salt in a large bowl and make a well in the centre. Add the oil to the well and, with the tips of your fingers, rub the oil into the flour. Gradually add the warm water, bringing in the flour as you go along. Knead until you have a rough, rather sticky ball of dough
Transfer the dough to a lightly floured work surface. Sprinkle a little flour on the dough and knead for 3 minutes. Shape into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic and rather soft. Shape the dough into a ball and place in an oiled bowl, turning it to coat all over with oil. Cover with cling film and let rise in a warm, draft-free place for 1 hour, or until more or less doubled in size
Transfer the dough to your work surface. Divide into 8 equal portions, each weighing about 100g. Roll each portion of dough into a ball. Cover with a very damp kitchen towel and let rest for 45 minutes.
Preheat the oven to 230°C, gas mark 8.
Roll one ball of dough into a log about 45cm long and 2cm thick. Coil the log into a spiral and transfer to a non-stick baking sheet (or a regular baking sheet lined with parchment paper or a silicone baking mat). Make the other rolls the same way.
Bake for 20 to 25 minutes, or until golden brown. Let cool on a wire rack. Serve as is or reheated.