Take a bowl and add Yeast, ½ cup Water, and ½ tablespoon of Sugar and mix. Let it rest for 5-10 minutes until it is foamy and has expanded.
In a stand mixer add flour, salt, and yeast mixture and use the dough attachment to start the mixer using the medium setting. Once mixed, add water little at a time till everything is combined and the dough is no longer sticky. (You may not need all the water, add little quantity at a time till everything is combined well)
Keep on kneading for 10-12 minutes until the dough is smooth and is not sticky, and starts forming like a dough.
INSTANT POT: Add oil in the inner pot of the Instant Pot and transfer dough in it. Put a glass lid or plate to cover the pot. Start the yogurt setting and set the timer for 30 minutes till 1 hour, and after every 15 minutes poke the dough with your fist.STOVE-TOP: Place the dough in a bowl and cover with a place. Store it in the warm place for 1-2 hours until it gets doubled in size. After 30 minutes, when times beeps take the dough out and knead it one more time.
Divide dough into 6 equal parts and roll them into a ball. Add oil in the oven-safe tray and dust with flour. Now assemble the prepared dough balls on the oven-safe tray.
Cover the prepared dough balls with a damp cloth and let them rest for 20-30 minutes. Preheat oven at 400°F and brush some milk on the prepared balls using pastry brush.
Keep a bowl full of water at the bottom rack in the oven and bake for 15-20 minutes at 400 degrees.
Once the bread is ready and cooled, gently carve it from the top to create a hollow space within it. Don't carve too much or the bread will break. Serve with a soup of your choice and enjoy!