Tingmo (Steamed Bread)

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1. 1Step 1: In a bowl, combine the flour, salt, sugar and yeast. Gradually add warm water to form a smooth dough.
2. 2Step 2: Grease a bowl with some oil and transfer the dough. Cover and proof the dough in a warm place for 1 hour, until the dough doubles in size.
3. 3Step 3: Once the dough has doubled in size, dust the work surface with flour and transfer the dough to it. Roll the dough into a rectangular shape around 2-3 mm thick. Once rolled spread some oil to cover the whole of the rectangular dough.
4. 4Step 4: Starting from top end of the rectangle turn the top end in (around 1 inch) and continue folding it until the end. You should end up with a flattened large rolled-up pancake.
5. 5Step 5: Using a knife cut off the ends and then cut 1 inch size slices as shown in the picture. You should end up with 8-10 slices. Make sure while cutting if you could end up with an even number.
6. 6Step 6: Stack them in pairs. You should now have 4-5 sets.
7. 7Step 7: Place a chopstick in the middle and press firmly into the center of each tingmo, fanning its layers up on either side. Then gently pull the end to make it slightly longer and twist the tingmo. Pull the chopstick out, giving the tingmo a flower-like shape.
8. 8Step 8: Line a bamboo steamer with parchment paper and place the tingmo in the steamer (leave lots of space in between) and cover them. Allow them to proof for another 45 minutes to an hour.
9. 9Step 9: Once they have proofed steam them over boiling water for 10-12 minutes.
10. 10Step 10: Serve immediately with Aloo Sadeko or with any other starter.