In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour and kosher salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil.

Stir the wet and dry ingredients together until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky.

Lightly oil a clean bowl, place the kneaded dough inside, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Gently punch down the dough to release the air and divide it evenly into 8 equal pieces. Roll each piece into a smooth ball, cover them with a towel, and let them rest for 10 minutes to relax the gluten.

On a lightly floured surface, use a rolling pin to roll each dough ball into a thin 6-inch to 8-inch circle, about 1/4-inch thick.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one rolled dough circle into the dry pan and cook for 1 to 2 minutes until bubbles form on the surface.

Flip the flatbread using tongs or a spatula and cook the other side for another 1 to 2 minutes until golden brown spots appear and the bread puffs up.

Transfer the cooked bread immediately to a plate and cover it completely with a clean kitchen towel to trap the steam. This keeps the shawarma bread soft and pliable for wrapping your favorite meats and veggies.