Dissolve the yeast in lukewarm water and add salt, sugar, and oil. Stir in the flour a little at a time until the dough no longer sticks to the sides of the bowl. Once the dough no longer sticks, let it rise under a shower cap or plastic wrap for 30 minutes. Turn the dough out onto a floured surface and divide it into 2 pieces. Twist and stretch the dough into flute shapes. Ensure not to knock the air out of the bread. Let the loaves rise for another 30 minutes on a baking sheet lined with parchment paper. Bake the flutes in a preheated oven at 230 degrees Celsius (446 degrees Fahrenheit) for 10-12 minutes. Let the flutes cool on a wire rack.