Dissolve yeast, sugar, and salt in a mixing bowl.Add oil and gradually stir in the flour until the dough is smooth and pliable. The dough should be soft without sticking to your fingers.Set the dough aside to rise in a bowl lightly greased with oil covered with a shower cap/plastic wrap for 30 minutes.Turn the dough out onto the counter and divide it into two without knocking the air out of the dough.Shape the dough into two flutes and place them on a baking sheet lined with parchment paper and let them rise for another 30 minutes under a dish towel.Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit) (fan).Make a few slashes in each bread and bake them for 10 minutes.Let the bread cool on a wire rack.