In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy (skip this step if using instant yeast).

Add flour, salt, and olive oil.

Knead for 8–10 minutes until smooth. Cover and let it rise in a warm place for 1–1.5 hours, until doubled in size.

Punch down the dough and divide into 6–8 equal balls.

Roll each ball into a ¼ inch thick circle. Keep covered with a cloth.

Preheat oven to 230°C (450°F) with a tray or pizza stone inside. Bake rolled dough for 3–5 minutes until puffed.

Heat a skillet/tava on medium-high. Cook each pita for 1–2 minutes per side until puffed and golden.