Stir sugar and yeast into warm water. Let sit 5–8 minutes until frothy—think mini-espresso bloom.

In a large bowl, whisk flour and salt (and whole-wheat if using).

Create a well in the flour, pour in yeast mixture, olive oil (and yogurt). Stir until a shaggy dough forms.

Turn onto a lightly floured surface and knead 6–8 minutes—long enough for a quick chat with a friend. Dough should feel soft and elastic.

Lightly oil the bowl, nestle dough inside, cover with a damp cloth, and let rise 45–60 minutes in a warm spot until doubled.

Punch down, turn onto counter, divide into eight balls, then roll each into a ½-inch-thick circle.

Slide a rack into the upper third, heat to 475 °F with a baking stone or inverted sheet on it—at least 30 minutes.

Place 1–2 discs on the hot surface; bake 2–3 minutes until puffed, flip, then 1–2 minutes more until light golden.

Transfer to a clean towel, cover to stay soft, and repeat.

Let rest 5 minutes, slice open pockets, and fill as you please.