In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. Note: Skip this step if using instant yeast; just mix it directly with the flour.

In a large bowl, mix flour and salt. Add the yeast mixture, yogurt, and olive oil, then mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Alternative: If using a stand mixer, knead with the dough hook for 5 minutes.

Place the dough in a greased bowl, cover with a damp towel. Let rise for 1-1½ hours until doubled in size.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball (tennis ball size). Let double in size again for 20-30 minutes.

Roll out each ball into a circle about 4-5 inches in diameter. Let rest for 6-7 minutes.

Preheat oven to 475°F (245°C). Arrange pitas on a large baking pan or bake individually in small round cast iron pans. Bake for 7-8 minutes, until puffed and lightly golden.

Wrap warm pitas in a clean kitchen towel to keep them soft.