Pour the warm water into a large mixing bowl and stir in the sugar. Sprinkle the active dry yeast over the top and let it sit for about 5–10 minutes until the mixture becomes foamy.

A bubbly yeast mixture indicates that the yeast is active and ready to help the dough rise properly.

Add the olive oil (or melted butter), yogurt if using, salt, and about half of the flour to the yeast mixture.

Mix until a thick batter forms, then gradually add the remaining flour while stirring. Once the dough begins to come together, transfer it to a lightly floured surface and knead for 8–10 minutes until it becomes smooth, soft, and elastic.

Place the kneaded dough into a lightly greased bowl and turn it once so all sides are lightly coated.

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1½ hours, or until it has doubled in size.

Punch down the risen dough to release the air bubbles.

Shape it into a loaf or a round boule, depending on your preference, and place it into a greased loaf pan or onto a parchment-lined baking sheet.

Cover again and let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Bake the bread for 28–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. If desired, brush the hot bread with melted butter for a softer, shinier crust.

Remove the bread from the oven and let it rest in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely before slicing. Cooling helps the crumb set properly and makes slicing much easier.

Serve the bread warm with butter, honey, or jam for breakfast, or pair it with traditional Ethiopian stews, soups, curries, grilled meats, or roasted vegetables for a hearty meal.