Activate the yeast. In a mixing bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.

Make the dough. Add flour, salt, and olive oil to the yeast mixture. Stir with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy. The dough should be soft but not sticky.

First rise. Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with a damp towel or plastic wrap. Let rise in a warm spot for 60–75 minutes, or until doubled in size.

Divide and shape. Punch down the dough to release air. Divide into 6–8 equal pieces, depending on how large you want your pitas. Roll each piece into a smooth ball, then cover and rest for 10 minutes to relax the gluten.

Roll the pitas. On a lightly floured surface, roll each ball into a 6–7 inch circle, about 1/8 inch thick. Keep the thickness even for the best puff. Cover the rolled rounds with a towel to prevent drying while you preheat.

Preheat the air fryer. Heat your air fryer to 400°F (200°C) for 3–5 minutes. If your basket tends to stick, lightly brush it with oil or use a perforated parchment liner rated for air fryers.

Cook in batches. Place 1–2 pitas in the basket (don’t crowd). Air fry for 3–4 minutes. They should puff dramatically by minute 2 and get light golden spots. If needed, flip and cook for 30 seconds more for even color.

Keep warm and soft. As each pita finishes, stack them and wrap in a clean kitchen towel. The steam keeps them pliable and tender.

Serve or cool. Enjoy warm right away, or cool completely on a rack before storing.