1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir well and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil.
3. Use a wooden spoon or your hands to mix the ingredients until a dough forms.
4. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 245°C and place a baking stone or upside-down baking sheet in the oven to preheat as well.
7. Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a ball and let them rest for about 10 minutes.
8. Roll out each dough ball into an oval or rectangular shape, about 6mm thick.
9. Transfer the rolled-out dough onto a piece of parchment paper and sprinkle sesame seeds on top if desired, pressing them lightly into the dough.
10. Slide the parchment paper with the dough onto the preheated baking stone or baking sheet in the oven. Bake for 8-10 minutes, or until the flatbread is golden brown and puffed up.
11. Remove the flatbread from the oven and transfer it to a wire rack to cool slightly before serving.
12. Repeat the process with the remaining portions of dough.

Serve the Persian-style flatbread warm or at room temperature with your favourite dips, spreads, or grilled meats.