In a large bowl, whisk together the flour, instant-yeast, salt, and sugar until evenly distributed.

Pour in the warm water and olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms with no dry flour visible.

Turn out onto a clean surface and kneading for 5-7 minutes until smooth and slightly tacky. The dough should bounce back when poked. Resist adding extra flour—a slightly sticky dough creates more steam for puffing.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise until doubled, about 1 to 1½ hours.

Gently deflate the dough and divide into 8 equal pieces (about 65g each if you have a kitchen-scale).

Roll each piece into a tight, smooth ball by cupping your hand and rotating the dough against the counter. This surface-tension is critical for pocket formation.

Cover with a towel and let rest 15-20 minutes. This relaxes the gluten and makes rolling easier.

On a lightly floured surface, roll each ball into a circle about 6-7 inches (15-18cm) in diameter and ¼ inch (6mm) thick. Even thickness is critical—if one area is thicker than another, it won't puff evenly.

Place rolled pitas on a floured surface, cover with a towel, and rest 10 minutes while your oven preheats.

Gently deflate the dough and divide into 8 equal pieces (about 65g each).

Roll each piece into a tight, smooth ball by cupping your hand and rotating the dough against the counter.

Cover with a towel and let rest 15-20 minutes to relax the gluten.

Roll each ball into a circle about 6-7 inches (15-18cm) in diameter and ¼ inch (6mm) thick.

Place a baking-stone or heavy baking sheet (flipped upside down) on the middle rack. Preheat to 475-500°F (245-260°C) for at least 30 minutes. The surface must be screaming hot.

Carefully place 1-2 pitas directly on the hot surface. Bake for 2-3 minutes. Watch for the puff—they should balloon up like magic. Flip and bake another 1 minute until lightly golden.

Immediately transfer to a clean towel and wrap loosely. The trapped steam keeps them soft and pliable. Continue with remaining pitas.

Heat a dry cast-iron-skillet over medium-high heat for 5-7 minutes until very hot.

Cook each pita for 30 seconds until bubbles form, flip, cook 1-2 minutes until it puffs, flip once more for 30 seconds. Press gently with a spatula if needed to encourage puffing.

Stack cooked pitas in a clean towel to keep warm and soft while you continue with the rest.