Put the sugar and yeast in half a glass of lukewarm water. Mix well and set aside to activate.

Put all the remaining ingredients in the bowl of an electric mixer fitted with a hook attachment.

When the yeast has activated, add it to the bowl. Add enough lukewarm water to obtain a smooth and pliable dough. Knead well.

When the dough is ready, make it into a ball and keep it in a warm place to rise for at least 1 hour.

Then roll the dough into a 0.5 cm thick sheet and cut out 8 cm discs. Let them rise for another hour in a warm place.

Cook them in a non stick pan sprayed with oil or greased with butter for 3 or 4 minutes per side (I covered them with a lid after turning them around to make sure they cooked uniformly).

Serve hot, sliced in half and filled with cold meats and cheese (I recommend Italian prosciutto, salami, mortadella, pancetta, lardo, taleggio and gorgonzola).