Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams — approx 10—I5 minutes.
Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly.
Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually.
Knead well to a soft dough.
Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny — approx 15—20 minutes.
Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball.
Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size — approx 1—2 hours.
Turn the oven on to maximum heat at least 3/4 hour before cooking the bread.
Punch the dough down in the centre and draw edges to the middle to re-form the ball.
Turn onto a floured board or cloth and knead for approx 2 minutes.
Divide the dough into 8 equal portions and roll each into a ball.
Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about the size of a dinner plate and approx 1/4 in (6 mm) thick.
Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size — approx 20—30 minutes.
Place a baking tray in oven for 5 minutes, remove and lightly rub with oil.
Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly — approx 4—8 minutes.
Remove from oven and wrap in a cloth.
Continue until all the rounds are cooked.
The bread should be white, soft and chewy.
When cut in half it will form a pocket into which sandwich fillings of every description may be placed. Makes 8 rounds