• Proof the yeast: In 1 cup warm water 110-115 F (43- 46 C), dissolve the sugar, sprinkle the yeast, and mix gently. Let it sit for 10 minutes, you should see foam and small bubbles appear, that means the yeast is active, if you do not see any bubbles the yeast is past its prime. Try with new yeast.
• In a bowl mix the flour with the salt: Once the yeast has been proofed, add it to the flour.

Prepare the dough

• If kneading by hand: Stir with a spoon or spatula until all the ingredients have been combined and you have a piece of dough. Place the piece of dough on a floured surface, sprinkle with some flour and knead 5-6 minutes until you have smooth piece of dough. It will be smooth and a bit of sticky. Be careful not to add too much flour.
• If you are using a mixer: Place the flour in the mixer, and then in the middle the proofed yeast-water mixture. Mix on low-medium, until the dough begins to unstick from the sides (it may still stick on the bottom). Remove and place on a floured surface and roll into a ball.

Let the Dough Rise

• Grease a bowl with olive oil and twirl the dough around so it is lightly coated with the olive oil. Cover the bowl with plastic wrap and then with a towel. Place it in a warm space until it doubles in size. (If it is a bit cold-you can turn on the oven at 75 Fahrenheit-30 Celsius).

Shape the dough

• Once the dough has risen, deflate it a little and place it on a floured surface. Gather it with your hands and bring it together. Separate it in 6-8 pieces.
• Gently knead each piece for a half a second and roll it into a ball. I place the dough on my working surface, cup my hand and cover the dough (with my hand) keeping the bottom of my palm on the surface and slowing moving my hand in circular motion).
• Place the balls on a plate or pan, brush with a bit of olive oil and cover with a towel, let them sit for 10 minutes.
• Pre-Heat your oven to 500 degrees F (260 C), with the pan you are using inside the oven. Make sure your oven is hot when you place the dough on the pan, the oven needs to be hot.
• Take a dough ball (keep the others covered) and flatten the dough ball with your fingers and then with a rolling pin roll out in a 6-inch circle. Do not overly roll out your dough.

Bake the dough

• Once you have 2 dough circles ready, place them on the hot pan and place them in the oven. Bake for 3-4 minutes, you should see them puffing up. Remove from the pan and cover with a towel. Repeat with the rest of the balls.

  If baking on the stovetop. Heat the pan for a few minutes until it is hot. Place the dough and heat for about 2 minutes on each side.