You will first need to activate your Active Dry Yeast. In a small mixing bowl, combine active dry yeast and sugar into ½ cup of warm water (warm - not hot, not cold). Set aside for about 5 minutes. It will begin to show signs of life, and start bubbling. You want to ensure the yeast is thoroughly dissolved in the water.

In a larger mixing bowl, combine flour and salt. Once mixed together, add in yeast mixture and oil.

Slowly add in remaining water while mixing together with a spoon, then use your hands to bring it all together. You may need not need all the water, or you may need to add a little more. You dough should feel a bit sticky at first, but don't be alarmed - it'll come together. See notes sections for additional comments.

Lightly knead dough for about 2 - 3 mins, until all ingredients combined and comes together into a almost smooth ball.

Remove ball of dough from mixing bowl, pour a drizzle of olive oil in bottom of bowl, and place dough in bowl, ensure all sides are coated.

Using a clean dish towel, wet and wring out the excess water, cover mixing bowl, and set aside on counter for approx. 1 hour.

After approx. 1 hr, or when your dough had doubled in size, lightly flour your surface. Punch the air out of the dough and cut into 6 even pieces, roll each piece into a ball.

Using a rolling pin, I only had a water bottle, you can also use a wine bottle if you have one - roll each ball into a circle, oval or shape of your liking.

Heat a frying pan, griddle, or skillet over medium high heat until very hot. Place each flatbread onto the hot surface to bake, no oil is needed. After a few minutes, use a spatula and check to see if underneath is golden brown in certain areas, if so flip and repeat the process. You want to stay close by, it doesn't take long!

Once done, you can wrap the flatbread in a clean dry dish towel, or allow to cool on a cooling rack. Brush infused olive oil and top with fresh parsley, enjoy!