In large mixing bowl, stir together water, yeast and sugar until dissolved.

Add ½ cup flour and whisk. Let rest uncovered in location slightly above room temperature for 15 minutes or until bubbles form.

Mix in salt, olive oil and remaining flour until stringy.

Knead mixture in bowl until batter forms, around 1 minute.

Dust flat surface. Knead dough on surface for 2 minutes or until smooth ball forms. Cover with towel and let rest 10 minutes. Knead again a few minutes until slightly more moist.

In clean mixing bowl, place ball of dough and cover entirely with light coating of olive oil. Cover with plastic wrap and let rest for 1 hour until dough doubles in size.

Once risen, place dough on dusted flat surface and divide into roughly eight equal pieces; shape into balls.

Use floured rolling pin to flatten each ball into ¼-inch-thick circle. Lift and turn dough to prevent sticking to surface. (Note: Keep dough circles covered with damp towel while cooking individual pieces.)

Heat cast iron skillet over medium-high heat, then drizzle in olive oil. Place one dough circle onto skillet and cook for 45 seconds or until bubbles form. Using spatula, flip and cook for 1 minute.

Repeat until all dough is used.