Add ¼ tsp of the sugar to the water and then add the yeast.
Stir the sugar and yeast to combine then allow the yeast to bloom and form bubbles. If no bubbles form your yeast is not fresh so start again with fresh yeast.
In a large bowl mix flour, salt and remaining sugar. I like to use my stand mixer bowl.
Pour in the water and yeast mixture to the flour and then the oil.
Knead with a dough hook for 5-10 minutes until smooth. The dough should be elastic and not sticky. You can adjust by adding a little flour or water as needed.
Divide the dough into two equal balls. Place them on a baking sheet lined with parchement paper. Cover with a towel and let them rest for 10-15 minutes.
Once rested, flatten the balls into round circles about ¼ inch thick. Cover them with a towel and let rise for about one hour in a warm place. It will take longer in a cold room. Once it is ready the dough will spring back when you press on it.
Preheat your oven to 435°F.
Score each loaf with a fork in several place and bake for 20 minutes until golden brown. The loaves should have a hollow sound when you tap on them.
Transfer the loaves to a cooling rack to cool.