In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5-10 minutes until the mixture becomes frothy.

In a large mixing bowl, combine the flour, salt, garlic powder, dried parsley, and dried oregano.

Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn it out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up; otherwise, use a heavy baking sheet.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.

On a floured surface, roll out each ball into a circle about 1/4 inch thick and 6-7 inches in diameter.

Let the rolled circles rest for another 10-15 minutes covered loosely with a towel.

Place 2-3 circles at a time onto the hot baking stone or baking sheet. Bake for 3-5 minutes until they puff up completely and turn light golden.

Remove from the oven and immediately cover with a clean kitchen towel to keep them soft while you bake the remaining batches.