Gyro Bread

In a large bowl, add the warm water, sugar, and yeast. Gently stir and let rest for 5 minutes or until the water becomes foamy from the yeast.
Add the flour, salt, and olive oil, then mix with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rest in a warm spot for 30 minutes or until doubled in size. If your oven has a bread proofing function, you can put your bowl in the oven on that setting to proof the dough.
Punch the dough down and divide it into 6 equal pieces, shaping each into a smooth ball.
On a lightly floured surface, stretch and press each dough ball into a 6-inch circle. Use a rolling pin to make more uniform pitas or just your hands for a rustic look. Heat a cast iron skillet over medium heat and lightly brush with olive oil. Cook each pita for 2-3 minutes on each side, flipping periodically until golden brown spots appear.
Wrap the pitas in a towel to keep warm and serve immediately. Enjoy!