Dissolve sugar in warm water, mix in dry yeast and leave to activate (gets foamy) for more or less 5 minutes

In a mixing bowl, add the rest of the ingredients except the yeast mixture and oil. Mix well

While using low speed with your mixer, pour in yeast mixture and oil. Let it come together, increase speed and knead for 10 minutes

Form dough into a ball and place in a greased bowl and coat dough well with oil. Leave to rise until it doubles in size, in a warm place

Take out dough and roll into a log, more or less. Roughly divide dough into 5 pieces. Form them into balls

Roll each of the balls into oval shaped disks with more or less 2cm thickness. Place them on a floured baking sheet, on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size

Have the oven preheated at 340ºF (170ºC). Pour some boiling water in a baking tray and place it on the oven's bottom surface. This will create steam that helps the mollete to rise beautifully when baking. Put in baking tray with mollete in the oven and bake for 25 minutes or until golden brown and fully cooked. *oven temperature varies so adjust accordingly

When they're done, cool them on a wire rack. Slice them into halves, toast and eat with whatever toppings or spreads that you desire