In a small bowl, combine warm water and sugar. Sprinkle yeast over it and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until combined into a shaggy dough.

Knead on a floured surface for 8-10 minutes until smooth and elastic.

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

Punch down the dough, divide into small balls, roll each into circles.

Preheat the oven to 475°F (245°C). Place rolled pitas on a parchment-lined baking sheet and bake for 5-7 minutes until puffed.