In a small bowl, combine the warm water, 2 teaspoons of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the bread flour, remaining sugar (1 tablespoon), and sea salt.
Once your yeast mixture is frothy, add it to the bowl with the dry ingredients. Then, add the olive oil and Greek yogurt. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Form the dough into a ball and place it in a greased bowl, turning it to coat with oil. Cover it with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
About 30 minutes before baking, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into 8 equal pieces and shape each piece into a ball. Roll each ball into a circle about ¼ inch thick.
Carefully place the rolled-out pitas onto the hot baking sheet or pizza stone. Bake for 3-5 minutes, or until they puff up and are lightly golden.
Remove the pita bread from the oven and cover them with a clean kitchen towel to keep them warm and soft. Serve immediately or allow them to cool on a wire rack.
