In a large mixing bowl, dissolve yeast and water and let stand for 10 minutes. Add the oil, salt, sugar, milk powder and flour. Knead the ingredients into wet and sticky dough, about 20 minutes.

Pour a teaspoon of oil in a large bowl and roll the dough in the bowl to evenly coat the dough with oil. Cover the Bowl with a plastic film and set aside in a warm place for 45 minutes or until the volume doubles.

Line a large baking tray or two small trays with parchment (baking) paper. Gently deflate the dough onto a lightly floured surface and divide into two equal pieces. Roll the pieces into smooth dough balls and place on to the prepared tray, spacing them at least 6-inches apart. Cover with an oiled plastic sheet and set aside in a warm place for 35-40 minutes or until the volume double. If the oven is small and you are using two small trays, refrigerate one of the trays for 20 minutes and then proceed to second rise and bake.

Preheat the oven to 220°C/425°F and place a shallow pan of boiling water in the bottom rack of the oven.

Just before baking, sprinkle some flour on the dough and with a sharp knife slash (score) the surface of the dough, forming a tic-tac-toe pattern. Place the tray in the oven. For extra crusty bread spray some water in the oven. Bake until golden brown and the loaf sounds hollow, about 25-30 minutes.

Remove from the oven and let cool on a wire rack. When completely cooled, cut each loaf into six wedges to make sandwiches. Store the bread at room temperature in a paper bag for up to 2 days.

Variation: Replace up to 1-1/2 cup of white flour with 1-1/2 cup of chapatti flour to raise fiber content. Add 1-tsp of coarse wheat or chokar for a more grainy texture. After mixing, let the dough rest under a moist towel for 10 minutes. On a lightly floured surface, roll the dough into a smooth ball and place on the prepared baking tray. Cover with an oiled plastic sheet and set aside in a warm place for 35-40 minutes or until the volume double. Finish the appearance and bake as instructed above.