Add sugar into warm water and stir until sugar is dissolved. Then sprinkle in dry yeast, stir and set aside for it to activate (gets foamy), around 3-5 minutes.

Add the rest of the ingredients together with the activated yeast mixture into a standing mixing bowl. Mix to incorporate and then knead for 10 minutes.

Form the dough into a ball and then place in a greased bowl. Coat the dough with some oil and cover the bowl tightly with a cling film. Leave until the dough rises double its size in a warm and draft free place.

Place the risen dough on a floured surface and lightly knead it into a log. Then cut it into 5 equal pieces. Form each pieces into a ball.

Roll each ball into ¼ inch (0.5 cm) thick circles. Meanwhile place a baking tray in the oven and preheat it at 440ºF (225ºC). Then carefully place the rolled doughs on the hot baking tray. Bake for 5-7 minutes until they puff up.

Stack on top on each other and cover with a kitchen cloth to keep them warm. Fill the pockets with your desired fillings or simply enjoy them as they are!