In a small bowl, combine the warm water and sugar, then stir in the yeast and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly.

In a large mixing bowl, whisk together the flour and salt, then create a well in the center to pour in the activated yeast mixture and the olive oil.

Mix the ingredients with a wooden spoon until a shaggy dough forms, then transfer it to a lightly floured surface.

Knead the dough by hand for about 8 to 10 minutes until it becomes smooth, elastic, and springs back when poked lightly with your finger.

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

Punch down the risen dough to release air bubbles, then divide it into 8 equal pieces and roll each piece into a smooth ball.

Cover the dough balls with a towel and let them rest for 10 to 15 minutes to relax the gluten, which makes rolling easier.

Preheat your oven to 500°F (260°C) and place a baking stone or heavy baking sheet on the middle rack to heat up.

On a floured surface, roll out each dough ball into a circle about 6 to 7 inches in diameter and roughly 1/4 inch thick.

Place the rolled dough circles on a floured surface, cover them lightly, and let them rest for another 15 minutes to ensure they puff properly.

Carefully transfer 1 or 2 dough circles onto the hot baking stone or sheet in the oven, baking for 2 to 4 minutes until they puff up completely and turn pale golden.

Remove the bread from the oven immediately and wrap the loaves in a clean kitchen towel to keep them soft and pliable while you bake the remaining batches.