In a large mixing bowl whisk together water, yeast and sugar until they are dissolved. Stir in ½ cup all-purpose flour until combined. Let mixture stand for 15 minutes. There will be bubbles forming on the surface. If there are not bubbles after 15 minutes, it most likely means your yeast is old and you should start over.

Add the salt, olive oil and 1 ½ cups of the flour. Mix using a spatula or wooden spoon, until it starts to come together in a very shaggy dough. Switch to using your hands, and mix knead the dough into the bowl until it forms a nice ball, this should take about a minute.

Sprinkle a small amount of the remaining flour onto a clean surface, place the ball of dough onto the surface and knead for 2 minutes. Cover and let the dough rest for 10 minutes. After 10 minutes, knead the dough again for 2 minutes. It should be nice and smooth and easy to work with. If it is sticky sprinkle just a tiny bit of flour over the surface and knead it into the dough.

Once you have a smooth ball of dough, place in an oiled bowl and cover with plastic wrap and a towel to let it rise for about an hour, or until it has doubled in size.

Preheat oven to 475º F, and place a cast iron pan, heavy skillet or baking sheet in the oven to preheat as well.

Punch down the dough and divide into 8 equal portions. Cover the dough with a towel and let it rest for 10 minutes. After the dough has rested use a lightly floured rolling pin to roll each piece into a 6 to 8 inch circle. Keep the dough covered while you are not working with it.

Working 1-2 at a time, depending on the size of your pan, place the dough onto the hot surface and let it cook for 2-3 minutes. Flip and cook for an additional 2 minutes until very lightly browned. Remove and continue with the rest of the pitas.

Keep cooked pitas warm in a towel until ready to serve.