In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well. Slowly add the warm water and olive oil while stirring to form a soft dough.

Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Place the dough back into a lightly greased bowl, cover with a towel or plastic wrap, and let it rest in a warm place for about 45 minutes or until doubled in size.

After rising, punch down the dough and shape it into a round or oval loaf that will fit in your skillet or pan.

Heat a non-stick skillet or heavy-bottomed pan with a lid over low heat. Lightly oil the bottom of the pan, then place the dough inside.

Cover with the lid and cook over low heat for 10 to 12 minutes on one side. Flip the bread carefully and cook for another 8 to 10 minutes on the other side, or until both sides are golden brown and the loaf sounds hollow when tapped.

Remove from the skillet and let cool on a wire rack before slicing.