It's kind of hard to answer your question without knowing where you are. That said, if you're trying to convert non-alcohol beer by adding sugar and yeast, it's pretty doubtful that you'll be all that happy with the results. As far as I'm concerned, it'll never be ready to drink.
If you tell us where you are, I'll edit this to reflect a much better solution.
Edited to reflect where the OP lives.
Since you can get barley and yeast, you may want to look into using other herbs. I've had enjoyable beers made with basil and rosemary. Rosemary will give it a flavor profile very similar to some of the hops with a "piney" flavor. Also, I know of one brew shop online who ships overseas (at least to service members), you may want to check out LabelPeelers.com .
I would caution you to use malted barley. The barley that you use for soups would be unsuitable. The yeast used to make bread is the exact same species as that which is used for making ale. The only difference is that yeast for ale has "grown up" in an ale like environment, so if you can't get yeast, it'll work.