In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until foamy.

Once bubbly, add all-purpose flour, salt, and olive oil. Stir until a sticky, shaggy dough forms.

Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise for about 30 minutes until doubled in size.

Gently punch down the risen dough, divide into 6-8 equal pieces, roll each into a ball, and flatten to ¼-inch thick.

Heat a skillet over medium-high heat, grease it lightly, and cook each flatbread for 1-2 minutes on each side until golden brown.

Transfer cooked flatbreads to a wire rack or covered plate to keep warm. Serve warm for dipping or as a side.