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Add lukewarm water, instant yeast and sugar and mix together
Add flour and salt and mix until combined
Place the dough on a floured surface and knead for 5-10 minutes until smooth
Oil a clean bowl, place the dough in it, oil the top, cover and rest for 1 hour in a warm place
Once risen, decompress the dough by pressing it down and shape into a log 4-5cm wide
Cut into 18-23 pieces of similar size
Shape into balls and cover to prevent drying out
Roll out each ball starting from the first one shaped, dip each side in flour and press gently
Roll it out, turn 90° and roll again until 2-3mm thick
Flip in your hand to remove excess flour
Add to baking dishes lined with parchment paper
Cover and rest for 30 minutes
Heat oven to maximum setting 250-270°C
Bake for 3-5 minutes until puffed up and very lightly golden on the edges
Keep wrapped in a tea towel while cooling to maintain softness
Store airtight for up to 3 days once cooled, or freeze in an airtight bag or box