In a small bowl, whisk together 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 and ready to use.

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

Stir the mixture with a wooden spoon 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 mixing bowl, place the kneaded dough inside, and turn it once to coat the entire surface with oil. Cover the bowl with a damp kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

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

While the dough rests, preheat your oven to 475°F (245°C) and place a baking stone or a heavy inverted baking sheet on the middle rack to heat up. On a lightly floured surface, use a rolling pin to flatten each dough ball into a 6-inch circle, about 1/4-inch thick.

Carefully transfer 2 or 3 dough circles at a time onto the hot baking stone or sheet in the oven. Bake for 3 to 5 minutes, watching closely until the bread puffs up completely into a balloon shape and develops light golden brown spots on top.

Remove the baked bread from the oven using a spatula or tongs and immediately transfer them to a basket lined with a clean kitchen towel. Wrap the towel over the hot bread to trap the steam, which keeps them soft and pliable until ready to serve.