To prepare the dough: In a small bowl, mix the whole wheat flour, yeast, salt, and sugar. Gradually add the olive oil and warm water, kneading well by hand or with a teaspoon until a smooth, slightly elastic dough ball forms (toast dough tends to be slightly sticky).

Shaping: Grease a small individual mold or roll out the dough into a slightly thick square/rectangular sheet to fit the size of the toast, and place it in a small pot or a small non-stick pan.

Fermentation: Leave the dough in a warm place for 30 to 45 minutes until it has slightly doubled in size and become lighter.

Baking:

On the stovetop (in a pan): Heat a non-stick pan over very low heat. Place the batter in the pan and cover for 5-7 minutes until the bottom is cooked and the batter has risen. Then flip it over and cook for another 3 minutes until the other side is golden brown.

In the oven or air fryer: Bake at 180°C (350°F) for 10-12 minutes until cooked through and firm.

Chilling: Let it cool slightly before cutting it in half or using it as one whole slice of toast.