Make the starter: In a large bowl, mix yeast, sugar and ¼ cup of warm water in a small bowl. Set aside to proof yeast, about 10 minutes, until frothy.

Add to the starter, flour, olive oil, salt and with a wooden spoon mix in about ½ cup of warm water. Add remaining water a tablespoon at a time as needed to make a soft and elastic dough. Knead by hand for about 8-10 minutes till smooth. Preheat oven to 400°F.

Wipe a large bowl with a little oil, add dough and cover with plastic. Let rise in a warm place until doubled in size, about 1 hour.

Cut into six equal pieces. Roll out each piece into a 6-7" round, taking care not to pierce dough surface, or the bread won't puff. Place rounds on an oiled cookie sheet and cover with plastic wrap, let rise for about 20 minutes in a warm place. Paint the surfaces of the dough with a mixture of egg yolk, olive oil, and a teaspoon sugar. Scatter the sesame seeds over them.

Bake about 10 to 15 minutes or until tops begin to brown and pitas puff. When cooked and nicely golden brown, place the pide bread on a cooling rack to cool before eating.