1. Sift flour into a large mixing bowl and warm in a low oven.

2. Dissolve the yeast in 1/4 cup warm water.

3. Add remaining water and stir in salt and sugar.

4. Set aside about 2 cups flour from the bowl as reserve.

5. Pour yeast liquid into centre of the flour to make a thick liquid.

6. Add more flour if it is too thin.

7. Cover with cloth and leave in a warm place until frothy.

8. Stir in rest of flour. Not the 2 cups of reserved flour.

9. Add oil gradually, then beat until smooth, either by hand for 10 minutes, or with an electric mixer using dough hook for 5 minutes.

10. Sprinkle some of the reserved flour onto a board, turn out dough.

11. Knead for 10 minutes, using more flour as required.

12. The dough has been kneaded long enough when it's smooth and satiny with a slight wrinkled texture.

13. Shape dough into a ball.

14. Oil a bowl, put in dough smooth side down then turn over so that top is coated with oil.

15. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in size, about 1 to 1-1/2 hours.

16. Punch down dough and turn out onto lightly floured board.

17. Knead for a minute or so then divide into 8 equal pieces, rolling each into a ball.

18. Roll each ball into a 10 inch round and place on a lightly floured cloth.

19. Cover with another cloth and leave for 20 minutes.

20. Heat a large baking sheet or flat griddle on the lowest shelf of the oven.

21. Place a round of dough on a lightly floured baking sheet. Shake to ensure that it will slide off easily.

22. Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it.

23. Bake in the very hot preheated 475°F oven for 4 to 5 minutes until it puffs.

24. Remove bread and wrap in a cloth to keep it warm and soft.

25. Bake the remaining loaves.

26. Enjoy.