In a small bowl, combine the warm water, active dry yeast, and 1 teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the bread flour, sea salt, and the remaining tablespoon of sugar. Create a well in the center and add the frothy yeast mixture, olive oil, and Greek yogurt.
Mix the ingredients together until they form a shaggy dough. Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1-1.5 hours.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. Let them rest for about 10 minutes.
Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up.
Carefully place the rolled-out pitas onto the hot baking stone or a baking sheet. Bake for about 5-7 minutes, or until they puff up and are lightly golden.
Once baked, remove the pitas from the oven and cover them with a kitchen towel to keep them warm and soft.
