Combine flour, yeast, sugar, salt in a large mixing bowl or the bowl of a stand mixer. Whisk well to combine.
Add oil and ¾ cup of water. Mix and knead to make a soft, pliable dough. Add more water as needed to get the desired consistency. Knead for about 7~8 minutes in a stand mixer and 10~12 minutes by hand.
Transfer the dough into a lightly greased bowl. Cover and set aside to rise for 1~1½hours.
Divide the dough into 8 big or 12 smaller pieces. Roll them into a ball and place them on a parchment lined baking sheet. Cover with a clean dish towel and set aside for 20~30 minutes.
Preheat the oven to the maximum 475~500°F. Place a pizza stone or a lightly greased baking sheet in the oven too.*
Roll the dough balls into ¼" thick rounds.
Carefully slide 1 or 2 dough rounds onto the preheated pizza stone or baking stone. Bake for 4~6 minutes or until khobez puffs up and is lightly golden in color.
Remove the cooked flatbread and repeat with the remaining dough. Serve warm or at room temperature.