Warm ¾ cups water for 30-45 seconds in a small bowl. It should feel like bath water to the touch. It should not feel cool and it should not burn your finger.

Add yeast to warm water with 2 tsps sugar. Dissolve yeast with a plastic spoon and set aside until it foams. If the yeast does not get foamy, your water temperature was off (too hot or too cold) or the yeast was old and dead. You will need to repeat step one if the yeast does not foam.

Add 4 cups of flour to a large bowl. Add the remaining sugar and salt. Use your fingers to combine well. Make a well in the center of the flour.

Add foamy yeast, milk and melted butter to the center of the flour well. Use your hand or spoon to combine the mixture into a shaggy soft dough.

Sprinkle ¼ cup of the remaining flour onto a clean board. Turn out the dough. Sprinkle the remaining ¼ cup to the top of the dough.

Knead the dough by turning and folding, using the heel of your palm to press into the dough. Knead the dough for 10-12 minutes until it feels tight and dense. As you knead the dough, it should completely pick up the sprinkled flour from the board.

Oil the bowl with about half of the oil and place the dough in the bowl. Oil the top of the dough with the remaining oil. Cover the dough and leave it to double in size, for about 1 hour. If your house is cold, you can sit the bowl in the oven. (Do not turn the oven on)

Punch down the dough. It would not have risen that much. Turn the dough out onto a lightly floured surface and form into a rectangle. Remember to flour the rolling pin as well. Roll the dough to about a 1 inch thickness.