Activate Yeast:
Pour warm water into a large bowl. Sprinkle the sugar and then the yeast on top. Let sit for 10 minutes until foamy.

Make Dough:
Add melted butter or oil, flour, and salt. Mix with a wooden spoon or rubber spatula until combined.

Knead Dough:
Turn the dough onto a floured surface. Knead for 5 minutes, adding flour as needed just until the dough stops sticking.

First Rise:
Shape into a ball and place in a greased bowl. Cover and let rise for 1 hour or until doubled in size.

Prepare Surface:
Sprinkle cornmeal on a piece of parchment paper or towel.

Shape Muffins:
Once dough has doubled, knead gently a few times and divide into 10 equal pieces. Shape each into a ball by rolling it between your palms and the counter.

Flatten and Second Rise:
Place dough balls onto the prepared parchment, flatten gently into discs, and sprinkle tops with cornmeal. Cover and let rise for 20 minutes.

Cook Muffins:
Heat a greased skillet over low heat. Cook muffins in batches, covered, for 9 minutes on the first side until puffed and golden. Flip and cook for another 5 minutes, or until both sides are toasted.

Cool:
Let the muffins cool slightly before serving or cutting.