In a cup or a bowl, add yeast, sugar, water and stir thoroughly. Cover it and keep aside for 10 minutes or until bubbles come up on the surface.
Meantime, in a large container mix flour and salt.
Now combine the wet ingredients and dry ingredients together. Form a ball and knead until you get smooth dough.
After vigorouly kneading and achiveing soft and silky dough, cove it and let it rest for minimum of 30 minutes.
Also, keep the water on boil in a pot size bit bigger than streamer tray when the dough is almost ready to roll.
Now, sprinkle some flour on a working surface and transfer the dough onto it and knead once more and make a ball.
Roll out the dough with the help of rolling pin and form a circular sheet of 2-3mm thickness. Use flour as needed while rolling.
Then cut the sheet into strips maintaining the gap of 5-6 cm each. Further, make roll from strips and place on a well-greased tray keeping some gap between each.
Put the streamer tray onto the pot which is already kept for boiling the water. Cover and steam for 10-12 minutes.
Now remove the tray from the pot and let them sit for couples of a minute to cool down. Don't completely cool them off.
FYI, it goes well with stew Ema Datshi.