Make Dough: Mix water, yeast, sugar, salt, olive oil, and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.

Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).

Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.

Cook: Heat a griddle or large skillet over medium high heat. Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.

Store leftover cooked pitas in an airtight container at room temp for 2-3 days, in the fridge for 5 days, or freeze (see notes). Leftover pitas can also be made into pita chips (see notes).