In a large mixing bowl, using whisk to sift all dry ingredient together. Set-aside.

Mix Lukewarm water and Vegetable oil; add the liquid to the dry mixture from Step 1. Fold the mixture over until well combined.

Rest the dough in warm place 15 min in a plastic wrap covered bowl; the dough becomes slightly rising. This lets the flavours infuse and concentrate together; also, the dough consistency to be more even.
I usually place it in an UNHEATED oven, which is not affected by changes in room temperature.

5 minutes before putting the unbaked loaves in the oven, slash several gashes into the top of each loaf with a super sharp knife or razor blade.

Place Baking tubes (optional) both sides to prevent the dough becomes over stretching and flattening during baking. To make these tubes, see my Tips: Homemade baking tubes: https://cookpad.wasmer.app/us/tips/43928

Good fresh out of the oven, or with toppings like a canape.

This bread is best when enjoyed fresh, but it will keep well for the next day on the counter wrapped in plastic wrap.

Also this bread can be frozen tightly wrapped in a plastic film and stored in a freezer bag or wrapped in aluminum foil for up to 3 months. Thaw at room temperature before slicing and serving.