Dissolve the yeast in warm water and add sugar. Allow the yeast to rise for approximately 5 to 10 minutes. Sift the flour in stages and an elastic dough is kneaded, finally add the salt and oil.
The dough is kneaded for at least 10 minutes. Place the dough in an oiled bowl and cover. Allow to rise for about 1 hour or until the dough volume increases twice. The dough is divided into equal parts (about 10 pieces, 2 oz (50) to 2.5 oz (60 g) each) and shape it into balls.
Place in a baking dish, cover and allow to "rest" for about one hour (to be doubled). Every ball is rolled into a thin bread with a thickness of 1 cm.
Bake in a hot dry pan (best - cast iron ). After blistering, turn (about 30 to 40 seconds per side). Arrange on a plate and optionally coat with oil and cover.