In a large bowl combine 1 1/2 cups warm water (about 105°F), 1 1/2 teaspoons sugar, and 1 1/2 teaspoons active dry yeast. Stir gently, then let sit 5 minutes or until the surface is foamy.

Add 3 cups all-purpose flour, 1 1/2 teaspoons salt, and 1 tablespoon olive oil to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 3–4 minutes, until the dough is smooth and elastic.

Lightly oil a clean bowl, place the kneaded dough inside, and turn once to coat with oil. Cover the bowl with a cloth and set in a warm spot. Let the dough rise about 30 minutes or until doubled in size.

Punch the dough down to release air. Divide the dough into 6 equal pieces and shape each piece into a smooth ball.

On a lightly floured surface, flatten or stretch each ball into a roughly 6-inch circle. Use a rolling pin if you want more uniform rounds.

Heat a cast-iron skillet (or heavy skillet) over medium heat until hot. Lightly brush the skillet with olive oil.

Place one dough circle in the skillet and cook 2–3 minutes on the first side, until golden-brown spots appear and the bread begins to puff. Flip and cook 2–3 minutes more on the second side until it has golden-brown spots and is cooked through. Adjust the heat as needed to avoid burning.

As you finish each piece, stack the cooked breads and wrap them in a clean towel to keep them warm and soft. Re-brush the skillet with a little olive oil as needed between batches.

Serve the gyro bread warm.