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In a large bowl, scatter the yeast over the warm water and stir until dissolved. Add the sugar.
Add the salt and, while kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.
Put the dough into a large, greased bowl and turn dough to grease all sides of it.
Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 ½ hours.
Preheat oven to 375-degrees F.
Punch dough down gently.
Divide the dough into 24 equal portions and shape them each into smooth balls.
Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.
Let rest undisturbed 15 minutes more.
Roll out each ball into a 6-inch diameter circle.
Place on greased baking sheets.
Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.