Combine the warm water with sugar in a large mixing bowl and sprinkle the yeast over it. Stir gently and let it sit for 5-10 minutes until foamy.

In a separate bowl, whisk together the flour and salt.

Add the olive oil to the activated yeast mixture, then gradually incorporate the flour mixture, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly oil your mixing bowl, place the dough in it, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

Preheat your oven to its highest setting (450-500°F or 230-260°C) with a baking stone or cast iron skillet inside for at least 30 minutes.

Once risen, punch the dough down and divide it into 8-10 equal pieces, rolling each into a smooth ball.

Roll each ball into a flat disc about 6-8 inches in diameter and 1/8 inch thick.

Transfer one or two pita rounds onto the preheated baking stone or skillet. Bake for 1-2 minutes until puffed.

Remove from the oven and wrap in a clean kitchen towel. Repeat with remaining dough.