In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil.
Stir with a wooden spoon until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add flour as needed to prevent sticking but keep the dough slightly tacky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough to release air and turn it out onto a floured surface.
Roll the dough into a rectangle approximately 12 inches by 9 inches (30 cm by 23 cm) and about 1/2 inch thick.
Using a sharp knife or pizza cutter, cut the dough into triangles by first cutting lengthwise into 3 equal strips, then cutting diagonally across to form triangles.
Place the triangles on a parchment-lined baking sheet, leaving space between each piece.
Cover loosely with a kitchen towel and let them rise for another 30 minutes until slightly puffy.
Preheat the oven to 375°F (190°C).
Brush the tops of the triangles lightly with milk to promote browning.
Bake for 20 to 25 minutes or until the bread triangles are golden brown and sound hollow when tapped.
Remove from the oven and transfer to a wire rack to cool completely before slicing or serving.