Step 1: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes, until the mixture is foamy. This activates the yeast.
Step 2: In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Pour in the yeast mixture and olive oil. Mix with a spoon or dough hook until a shaggy dough forms.
Step 3: Knead the dough on a lightly floured surface (or with a dough hook) for 7-10 minutes, until it's smooth, elastic, and no longer sticky. If using a mixer, it should clear the sides of the bowl.
Step 4: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Step 5: Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.
Step 6: Cover the dough balls with a clean kitchen towel and let them rest for 10-15 minutes. This helps relax the gluten, making them easier to roll.
Step 7: Preheat your oven to 500°F (260°C). Place a pizza stone or an inverted heavy baking sheet in the oven while it preheats. It needs to be screaming hot.
Step 8: On a lightly floured surface, roll each dough ball into a round disk, about 6-7 inches (15-18 cm) in diameter and 1/4 inch (0.6 cm) thick. Ensure an even thickness for proper puffing.
Step 9: Carefully transfer 1-2 pita rounds (depending on your oven and baking surface size) onto the hot baking surface. Bake for 2-3 minutes, or until the pita puffs up dramatically and has light golden-brown spots on the bottom. Flip and bake for another 1 minute, or until the other side is lightly golden.
Step 10: Remove the puffed pita from the oven and transfer it to a wire rack. Cover with a clean kitchen towel to keep it soft and warm while you bake the remaining pitas. Repeat with the rest of the dough. Serve warm and enjoy!