Dough Preparation:

• Dissolve the yeast in 2 tablespoon warm water by stirring and stir in one teaspoon sugar and let stand for 5 minutes until bubbly.
• Then mix flour into yeast mixture. Add salt and oil.
• Slowly add 1/2 cup warm water and stir together with a wooden spoon or your hand.
• If the mixture is too dry then add more water, if too wet then add more flour.
• Take the dough out of the bowl and place a work surface dusted lightly with flour.
• Knead with your hand or a electrick mixture on low speed for 10 minutes.
• The dough should be smooth and elastic.
• The dough spring back when you pock it with your finger.
• Take a large clean bowl and lightly grease with oil or spray with a cooking spray.
• Form a bowl out of the dough and keep it into the bowl.
• Cover the bowl with a plastic wrap and set aside to rise for 90 minutes in a warm place.
• The dough should be double in size.

Making Bread:

• Once the dough doubled in size, punch the dough down to release the air.
• Divide the dough into 5-6 equal pieces.
• Roll each piece into a bowl and cover the balls with a plastic wrap and set aside for for 20 minutes.
• After 20 minutes dust your work place lightly with flour and place one of the balls there.
• Sprinkle a little flour top of the ball and with a rolling pin roll the bread out into 1/4" thick round.
• Heat a tawa or a flat pan on a medium heat.
• Place one bread and once the bread start bubbling then turn the bread.
• Cook another side at the same process.

Oven Method:

• If you want to make it to your oven, preheat your oven into 200 c with baking tray.
• Place two bread on the hot baking tray and let them bake for about 4-5 minutes.
• Remove them and cool then on a rack.