You can knead the dough by hand or by machine. Put all the ingredients in a bowl/ processor bowl and add enough water to knead to a soft and elastic dough.

Shape the dough into a round and put the dough in an oiled bowl, turning it over to coat with the oil. Cover loosely and let the dough rise till double in volume.

Gently deflate the dough and pinch off into small balls. Roll out each ball into really thin rounds about 4" diameter. Using a sharp knife make three small slits in the dough (for two eyes and a mouth). Now gently stretch the slits open and also stretch the round a little so tit looks like a "ghostly" face.

Place the "ghost" on a lightly greased or parchment lined baking sheet. Repeat with remaining dough. I would suggest making as many as will fit on your baking sheet for one batch at a time as you don't need the dough to rise again before baking it. Dock (prick well with a fork) the breads so they don't puff up in the oven.

Bake the "ghosts" at 200C (400F) for about 10 to 15 minutes until they're golden brown and crisp. Let them cool and then store in an airtight container if not using them immediately. Serve with soup.