In a bowl, combine the dry yeast, flour, water, and sugar, and mix until it forms a batter. Cover it and let it rest for 40 minutes. Mine turned out thick, not sure why, and it rose in 60 minutes. Then add the remaining flour, salt, garlic powder, olive oil, and oregano, and mix until it forms a pliable dough.

After 2 hours, divide the dough into balls, each weighing 120 grams. Roll each one out with a rolling pin.

After brushing them with olive oil, cook them in a pan over medium heat. You can use either a non-stick pan or a sandwich press. I did it simultaneously for convenience.