Dilute the yeast in lukewarm water. mix. Let it sit for 5 minutes.
In a bowl sift flour and add salt and sugar. Add the yeast-water mixture then add the olive oil. Knead the dough till smooth and pliable, about 10 minutes by hand or with an electric mixer until it detaches from the bowl. Cover with a tea towel and leave to rise for 2 hours.
On a floured work surface knead the dough again to remove any air pockets and divide it into 4 equal pieces. Shape each piece into a flat round and place it on a baking tray lined with greaseproof paper.
Cover with a tea towel and leave to proof for 90 minutes.
Remplir la lèchefrite d'eau et préchauffer le four à 220°C.
Preheat oven to 220 C / Gas 7. Place a baking dish with a rim with water and place it on the lowest oven shelf.
Bake in the preheated oven till golden, about 15 to 20 minutes.