whisk together yeast, sugar & water in the bowl of the mixer, cover and let rest 5-10 minutes until foamy. Add flour, oil and salt and let the mixer go around 10 minutes until you have a slightly sticky ball

Divide the dough into 220g portions, place in small oiled plastic containers and let it rise 45 minutes. Cover the dough and refrigerate it.

When you're ready to parbake flatbreads, take the dough balls out of the fridge, and flip them out on parchment sheets on the small baking sheet pans. flatten to fit the little pan evenly. If the dough is too bouncy and doesn't stay put, let it rest 5 minutes and try again. Brush the dough lightly with oilve oil and bake 7-10 minutes at 475 until golden.