Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, add flour and salt. Make a well in the center, pour in the activated yeast mixture along with olive oil, and mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

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

Once risen, punch the dough down gently and divide into 8 pieces. Roll each into a ball and flatten into a circle about 1/4 inch thick.

Let the flattened discs rest on a flour-dusted surface for about 30 minutes, covered with a towel.

Preheat the oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.

Bake the pitas for about 5-7 minutes until they puff up and turn golden. Watch closely while baking.

Remove from oven and cover with a clean towel to keep them soft.

Store homemade pita in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

To reheat, microwave for 15-20 seconds or warm in a skillet over medium heat for a few seconds on each side.