In a large bowl, pour 350 ml of water and add 1 tablespoon of sugar along with 8 grams of dry yeast. Stir gently until everything is dissolved. Cover the bowl and let it sit for 5 minutes until it becomes frothy.

Once your yeast mixture is frothy, add 25 ml of sunflower oil to it. Gradually sift in 500 grams of flour while stirring to combine.

Mix until you have a sticky dough formed. Cover the bowl again and place it in a warm area to rise for about an hour or until it doubles in size.

After an hour, stir the dough gently to release any trapped air bubbles. Cover again and let it rest for another 30 minutes.

Lightly flour a surface and roll out your dough into a rectangle shape before folding it over itself. Let it rest for another 10 minutes.

Place your shaped dough onto a lined baking tray. Use a sharp knife to make decorative slashes on top. Preheat your oven to 230°C (446°F) and bake for about 30–40 minutes until golden brown.

Once baked, remove from the oven and let cool on a wire rack.