Add water, yeast, and sugar to a large bowl, stir to combine.
Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes.
Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together.
Sprinkle a little more flour on top, then use your hands to knead in the bowl for 1 minute until dough starts to form a ball.
Turn dough onto a floured work surface, knead for two minutes. Cover for 10 minutes. Then knead again for 2 more minutes. Add flour as needed, but try not to use too much.
Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel.
Allow to sit for one hour or until dough has doubled.
Place pizza stone or other baking surface** on the bottom rack of the oven. Heat oven to 515°F.
Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for 10 minutes.
Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7-8 inch disc. Disc should be 1/4-1/8 inch thick. (be sure to flour the surface to avoid sticking.).
When first disc is rolled out, flip it onto the hot pizza stone and bake for about 2 and a half minutes. Then flip it and bake for another 1 and a half minutes. Remove from oven and cover with a towel while other pitas bake.
Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time.
Keep baked pitas covered until ready to serve.
To reheat, wrap pitas in foil (can wrap several in one package) and heat in oven until warm.
*Cook time applies if you bake one at a time. Cook time for one pita is about 4 minutes. **If you do not have a pizza stone, use a cast iron skillet OR a baking sheet. ***To ensure a pocket, make sure your oven is very hot and don't roll your pita too thin!