• Take Flour, instant yeast, sugar and salt in a large bowl. Mix well to combine. The above measurement makes 15 mini faluche's or 6 big buns.
• Slowly add luke warm water and knead to form a dough. Water temperature is important while making yeast breads. The water shouldn't too hot or too cold, as both will kill the yeast.
• One easy way to check this is, dip your fingers into the warm water, it should be hot but not scaling your skin hot. Then proceed to add the water to the flour to knead the dough.
• While kneading add oil and knead well to form a smooth and soft dough.
• Cover the dough and let it sit in a warm place for 1.5 hours to proof. If you live a cold area, preheat they oven to 150C, turn the oven off and leave the dough inside with the lights on.
• If the climate is very cold the dough might need a bit more time to proof. Mine took about 2.5 hours to visibly puff up, though it wasn't double the volume. 

Let us Shape the bread

• Remove the dough from the bowl, punch down the dough to remove any excess air. Knead it once.
• Prep your kitchen counter or work space. Sprinkle enough flour on the working surface.
• Roll the dough as a large rectangle  of about ¼ -inch thickness. With a round shaped cutter, cut the bread into rounds. I used my cake ring(3.5 inch diameter) for the same. You can even divide the dough into 6 even balls to make burger-size buns out of it.
• Place the shaped buns on a greased baking tray, cover it with a kitchen towel and Let them sit for another hour.

Let us Bake the bread

• Preheat the oven to 350F/170C. 
• Brush the top of the faluche with the oil. Sprinkle some flour on the top and bake for 10-15 minutes.  Faluche should have a white crust, so take care not to bake for a long.
• Let the baked bread cool completely on a wire-rack, serve it for breakfast with some cheese or Jam of your choice.
• I stored rest of the bread in a ziploc pouch in the refrigerator and used it up for next 2 days.