In a bowl, mix the warm water, yeast, and sugar. Let it sit for about 5–10 minutes until it’s frothy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

Use a spoon to combine until a shaggy dough forms. Then, transfer it to a lightly floured surface.

Knead the dough for about 5–7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the risen dough, then divide it into equal portions. Roll each piece into a ball and let them rest for about 10 minutes.

Take one ball and roll it out on a lightly floured surface until it’s about 1/4 inch thick. Repeat with the remaining dough.

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Cook each pita for about 2-3 minutes on each side, or until they puff up and are lightly golden.