In a large mixing bowl, combine 1 cup of warm water, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms.

Knead the dough on a floured surface for about 3-4 minutes until smooth and elastic.

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

Punch down the dough, divide it into 6 pieces, and shape each piece into a ball.

Roll each dough ball into a 6-inch circle using a floured surface.

Heat a cast iron skillet over medium heat and cook each rolled-out dough for 2-3 minutes per side until golden brown.

Wrap cooked gyro bread in a towel to keep warm and serve immediately.