In a big bowl, pour the warm water, add the sugar and the yeast, mix to combine and let stand for 10 minutes, until frothy.

Then add in 1 tbsp oil and salt, mix.

Stir in the flour and mix with a spoon or a spatula until dough comes together.

Tip dough onto the table and knead for about 5 minutes, until smooth and soft.

Of course, you can dust the table with flour, if it's too sticky.

Oil the bowl in which you combined the ingredients, place the ball-shaped dough, grease with oil (so that it will remain soft and won't form a skin). 

Cover with a towel or plastic wrap and allow it to rise for 1 hour.

Look how much it's risen in an hour.

Turn dough onto the table, cut into 4 equal parts and shape into 4 balls.

Let rest on the table for 10 minutes.

Then, in turn, take each ball and roll out with your hands into a circle, about 7-8mm thick. You may need to flour the table.

Dough is so nice and soft that you won't even need a rolling pin.

Prick holes into the dough with a fork.

Heat some oil in a skillet and place the flatbread to fry.

Make sure the heat is medium, we want the flatbreads to be well cooked through, not too burned and not uncooked.

When the flatbread is brown on one side, carefully flip on the other side, using a spatula.

When it's ready, remove the bread and place the next one in the skillet, in the same oil.

As you cook the breads, place them on top of the other to keep warm - they will also be softer and more tender.

They are wonderful served with some vegan pate - such as hummus or mashed beans - or served with soup or salad etc.

If you want them sweet, serve with your favourite jam...

Enjoy!