Place the flour in a large enough bowl and make a dent in it.
Heat about 160 ml of water to lukewarm. Crumbled yeast, sugar and 4 tablespoons of the heated water in the bulge form, stir gently and a little flour from the edge over it form. Cover and let rise in a warm place for about 20 minutes.
Add salt, 1 tablespoon of oil and the remaining lukewarm water and knead everything together with the dough hooks of the mixer or food processor to form a smooth dough. Then knead the dough heartily by hand on a lightly floured surface for about 10 minutes, while also beating the dough on the surface and pulling it a little long.
Form the dough into a ball, brush it with the remaining oil, place it in a suitable bowl and leave it covered in a warm place for at least 2 hours until the dough has doubled in volume.
Knead the dough again, divide it into 2 portions and roll out into 2 patties (0 25 cm).
Cover the patties as desired and let them rise again for 20 minutes before baking.