Activate the yeast: In a small bowl, combine the lukewarm water, coconut sugar, and instant yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
Mix dry ingredients: In a large mixing bowl, whisk together the chickpea flour, whole psyllium husk, tapioca starch, and salt.
Combine wet and dry ingredients: Pour the yeast mixture and olive oil into the dry ingredients. Mix well until a dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time. If it's too wet, add a bit more chickpea flour.
Knead the dough: Lightly flour a clean surface with chickpea flour. Transfer the dough onto the floured surface and knead it for about 5 minutes until smooth and elastic.
Place the dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Divide and shape the dough: After the dough has risen, divide it into 6 equal portions. Roll each portion into a ball and then flatten it into a disk, about ¼ inch thick.
Cook the pitas: Heat a non-stick saucepan over medium heat. Lightly brush the pan with olive oil. Place one flattened dough disk into the pan and cook for about 2-3 minutes on each side, or until golden brown and puffed up. Repeat with the remaining dough disks.
Serve: Once cooked, remove the pitas from the pan and let them cool slightly before serving. They can be served warm or at room temperature.