Crumble yeast in 180 ml lukewarm water, add a pinch of sugar (in no case more!) and let rise for 3-5 minutes.
Sift flour into a large baking bowl, make a dent.
Stir the water with the yeast briefly and pour into the indentation. Mix some flour from the edge into the water. Let stand until cracks appear on the surface.
Add salt and oil and knead first with the dough hooks of the electric mixer, then with a mixing spoon to form a shiny, elastic dough. It must come away from the edge of the bowl and stop sticking. If it is too soft, add some more flour, if it is too dry, add 1-2 tablespoons of water.
Form into a ball with your hands. Let rise in a bowl covered with a kitchen towel in a warm, draft-free place until the dough has doubled in volume.
Knead the dough again with your hands and divide into quarters.
Shape each quarter into a ball again, dust lightly with flour and let rise again for 15 minutes with the lid closed.
Now the dough is ready for further processing.
Brush each baking sheet with 2 tablespoons of oil.
Roll out the dough balls into patties, place two of them on each baking sheet, form a small border all around, top and bake.