Mix yeast and sugar in 100 ml of water and keep seperately for about 10 mins.

Mix salt and flour together and then make a well in the centre.

Pour the yeast solution and water in the centre of the well and make a dough out of it.

Knead, knead and knead some more. The dough is ready when it passes the "Window Pane test" aka gluten test or membrane test. Basically when you take a piece in your hand and stretch it should not break!I had to knead the dough for about 30 minutes at least, though there are videos that say that knead for about 10 minutes.

Add the oil and knead a little more.

Cover the dough and keep aside for about 45 mins - 1 hour, a good test on when the fermentation is done is that when you slightly depress the dough it should NOT spring back.

After the dough is done with raising and fermentation, do a knockback on the dough i.e. remove all the air from the fermented dough. Basically tap the dough with your hand a couple of times.

Divide the dough into equal parts and roll the dough inwards keeping it smooth and wrinkle free (this will come only with practice). you can roll it in any shapes. Youtube is full of lovely videos of how to shape the bread.

Keep it for proving for about 30 minutes in a closed place, a kitchen drawer works perfect.

Brush with milk/egg and bake at 200 C for about 15 mins or till done.