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Whisk lukewarm water and yeast together, add sugar and whisk again
Add the oil, flour and salt and mix until roughly combined
Knead on a lightly floured surface for 5-10 minutes, cupping the dough and dragging it towards you to form a tight ball
Lightly oil a clean bowl and rub some oil over the dough, place it inside and cover and rest for 60-90 minutes
Decompress the dough and place it on a well floured surface or baking mat
Roughly shape it into a rectangle before rolling it out lengthways, widthways and diagonally to about 2-3mm thick
Cut into 4 columns and 6 rows to create 24 pieces (or make them bigger if desired)
Place on a baking tray lined with parchment and cover and rest for 20 minutes while oven heats to 210°C
Fork holes into them close to the edges so they don't puff up
Bake at 200°C for 9-12 minutes (check after 8-9 minutes depending on size and oven)
For softest results, place in a bowl lined with a tea towel immediately after baking and cover with a tea towel
Store airtight for up to 3-4 days, slice open and freeze if desired, defrost in an airtight bag or container within 1-2 hours