In a large mixing bowl, add the water, yeast, and sugar. Mix and let it stand for 5 minutes.
Add the oil and the salt.
If mixing by hand, Danish whisk, add half of the flour, and mix until almost all combined.
Add the remaining flour. The mixture will be tacky. Use your hands to knead until you have a smooth dough. You can knead on a clean surface lightly floured (about 1 tablespoon flour) or directly in the bowl.
Place the kneaded dough into the bowl and cover with plastic wrap.
Let it rise in a warm, draft-free place for 90 minutes or until it has doubled.
After rising, place the dough on a clean surface and divide it into 8 pieces. Cover with a damp towel. 15 minutes.
Flatten each dough ball into a flat disc, about 7 inches.
Cover with damp towels for 10 minutes.
Warm up a cast iron skillet to medium-high heat or a griddle to about 400 degrees F.
Place the pit on the skillet and cook for 2 minutes, flip, and 2 more minutes.
Let them cool on a cooling rack.
Serve and Enjoy!
Notes
You can mix the dough with a Danish whisk or a wooden spoon, I wouldn’t recommend a regular whisk as the dough will stick in the middle.
You can also mix with a stand-up mixer.
Use the pita bread for a sandwich, make butter garlic bread, cut it into wedges, and eat it with a soup or salad.
Storage: Store in a zip lock bag at room temperature for up to 4 days or in the fridge for up to 7 days, or freeze for up to 3 months
Re-warm: Re-warm in an air fryer at 350 degrees F for 2 to 3 minutes.