In a small bowl, combine the yeast, sugar, and 1 cup of warm water. Stir well and let it sit until the yeast starts to foam.

In a large bowl, mix together the flour and salt. Once the yeast mixture is foamy, pour it into the flour mixture. Start to blend the ingredients.

Keep an additional cup of warm water handy and gradually add it to the flour mixture. You may not need the entire cup.

Continue mixing until the dough forms a ball. The dough should be slightly sticky at this stage.

Apply a bit of vegetable oil to your hands and knead the dough. You may not need the full 1/4 cup of oil.

Knead the dough for 8-10 minutes until it becomes elastic and no longer sticky. If using a mixer, reduce kneading time to about 5 minutes.

Oil both the dough and the bowl, then cover them. Let the dough rest for 15 minutes.

Divide the dough into 2-3 pieces based on the desired size of the bread.

Shape each piece into a smaller ball. On a floured surface, flatten each ball from the center outwards, similar to forming a pizza crust. Traditional Moroccan bread is round, but any shape will work.

Flatten the dough to about 1/4 inch thick and ensure it is even all around.

Cover the shaped dough with a towel and let it rise for about 45 minutes. Meanwhile, preheat your oven to 400-425°F.

Once risen, prick the dough several times with a fork and place it on a baking sheet or stone.

Bake until the bread turns golden brown and sounds hollow when tapped, approximately 18-20 minutes. Remove from the oven and let cool.