Start by dissolving the sugar and yeast in warm water. Stir gently and let it sit for about 5 to 10 minutes. You’ll see bubbles form; that means it’s active and ready to work!

In a large bowl, combine 2 cups of all-purpose flour, garlic powder, and sea salt. Mix well to evenly disperse the salt and garlic powder throughout the flour.

Once your yeast foam has formed, mix in your olive oil and 1 tablespoon of honey. Gradually add this mixture to your dry ingredients. Use a wooden spoon or your hands to combine them until a shaggy dough forms.

Transfer the dough onto a floured surface. Knead the dough for about 8 minutes until it becomes smooth and elastic. This step is crucial; proper kneading develops gluten and helps with puffs.

Lightly grease a bowl and place your kneaded dough inside. Cover with a towel or plastic wrap and let it rise in a warm area until it doubles in size. This usually takes about 1 hour.

While waiting, preheat your oven to 500°F (260°C). If you have a baking stone, place it in the oven to heat up. If not, simply use a baking sheet.

Once doubled, punch the dough down to release the air. Divide it into 8 equal pieces and shape them into balls. Roll each ball out into circles about 1/4 inch thick on a floured surface.

Place the rolled-out pitas on a baking stone or directly onto the hot baking sheet. Bake for about 5 to 7 minutes or until they puff up. They should have a nice golden color.

After baking, let the pita cool slightly on a wire rack. Serve them warm, or let them cool completely before storing.