Place yeast in the bowl of a stand mixer, add warm water and 1 cup flour. Whisk together and let sit until mixture bubbles and foams, about 15 minutes.

Add olive oil and salt into the yeast mixture, followed by 1 ½ cups flour. Mix at a low speed using a dough hook attachment until dough is soft, supple, and slightly sticky. Knead for 5-6 minutes, adding up to 1/4 cup more flour if needed.

Turn dough out onto a floured surface and form into a ball.

Oil the bowl lightly, turn dough around in the bowl to coat, cover and let rise until doubled in size, about 2 hours.

Once doubled, remove dough and pat lightly to flatten to about 1-inch thickness. Cut into 8 equal pieces.

Form each piece into a round ball, cover with lightly oiled plastic wrap, and let rest for 30 minutes.

Flatten each dough ball to 1/4-inch thick disc on a floured surface and let rest for 5 minutes.

Cook one round of dough on an oiled, preheated cast iron skillet over medium-high heat for 30 seconds. Flip, cook for 1-2 minutes, flip again, and cook another 1-2 minutes until both sides are golden brown.