In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy.

In a large mixing bowl, combine flour and salt. Pour in the activated yeast mixture and olive oil.

Stir until the dough begins to come together. Transfer it to a floured surface and knead for about 8–10 minutes until smooth and elastic.

 If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.

Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1–1.5 hours until it doubles in size.

Once the dough has risen, punch it down and divide it into 8 equal portions. Use a bench scraper to easily portion out the dough into equal pieces. Roll each portion into a ball and let them rest for 10 minutes. 

On a floured surface, roll each ball using a rolling pin into a 6-inch circle, about ¼ inch thick. Keep them covered with a towel to prevent drying.

Heat a large cast-iron skillet or griddle over medium-high heat. Place one pita in the skillet and cook for about 1–2 minutes until bubbles form.

Flip and cook for another 1–2 minutes, pressing lightly with a spatula to encourage puffing. 

Flip once more and cook for another 30 seconds. Repeat with the remaining dough rounds.