In a large bowl, add warm water, sprinkle the sugar and yeast and let it sit for 10 minutes or so until it foams up.
To the same bowl add the flour, oil and salt, mixing with a wooden spoon or rubber spatula until combined. Transfer to a lightly floured surface. The dough should be soft and sticky, knead for 5 minutes, adding enough flour, little at a time, until the dough is no longer sticky.
In a large bowl drizzle with a little oil and place the dough ball into it. lightly cover and and let it rise for about an hour or until it doubles in size.
Once risen, transfer the dough to a lightly floured surface. knead a few times and then divide the dough into 10 equal pieces. In a sheet pan line it with some parchment and sprinkle it with cornmeal. Place each dough ball onto the cornmeal and flatten into discs. I did make sure they were shaped as they should be. They should be roughly ¾ inch thick. Lightly spray the tops and then sprinkle with a little cornmeal. Cover with a clean dish towel and let rise for 20 minutes.
in a large frying pan with a cover. On medium-low heat spray with oil and add as many muffins that will fit leaving space between them. I had to do this in batches. Cover the pan and cook for 8-9 minutes. They should be golden brown, flip, cover and cook for another 5 minutes. Muffin centers should be 200℉.
