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In the bowl of a stand mixer, combine the flour, sugar, cushion salt, and instant dry yeast.
Attach the dough hook and mix the dry ingredients together.
Gradually add the warm water and Greek olive oil while mixing on low speed.
Once the mixture starts to come together, knead the dough for about 10 minutes.
Allow the dough to proof until it has doubled in size, which should take approximately 1 to 1.5 hours. You can use a proofer drawer set to 98 degrees or place it in a cold oven with the light on, ensuring the oven is off.
After the dough has risen, punch it down and transfer it to a floured surface, dividing it into eight equal pieces.
Cover the pieces of dough to prevent them from drying out.
Take one piece at a time, pinching it in the center and using your countertop to shape it, while covering it with a damp kitchen towel.
Once all pieces are shaped, let them rest for 15 minutes.
Roll each piece out to a diameter of 6 to 7 inches and place them on parchment paper or a silk mat, keeping them covered.
Allow the rolled dough to rest for an additional 20 minutes.
Heat a cast iron skillet over medium heat with a small amount of oil.
After 30 to 45 seconds, reduce the heat to medium-low and flip the dough after another 30 to 45 seconds, keeping the dough covered.