In a cup, mix 1/4 cup warm water with the sugar and yeast. Let it activate. In a large bowl, combine the flour and bran, then mix well. Add the activated yeast mixture.

Dust a baking sheet with bran. Shape the dough into small balls. Keep track of the order you shape them so you know which one to bake first.

To shape the bread, take a dough ball, dust underneath with more bran, and roll it out on one side only (the bran side stays on the bottom). Use a rolling pin or a glass if you don't have one. Arrange the rolled breads on another baking sheet. Remember the order you rolled them for baking.

To bake, there are two methods: For the oven, preheat the oven and broiler to the highest temperature. Place a baking sheet under the broiler to heat up, then put the bread on it for 2 minutes until it puffs up. That's one method.

The second method is on the stovetop: Heat a skillet over high heat. Place the bread in the skillet to toast the bottom, then flip to toast the other side. Flip back and forth for a few seconds until the bread puffs up and is fully cooked. Arrange the finished breads on a tray to cool. Once done, you can freeze them if making a large batch.