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In a mixing bowl, combine flour, yeast, and sugar.
Add water and olive oil. Mix until a shaggy dough forms.
Cover and rest for 10 minutes.
Add salt and mix gently until smooth and cohesive.
Stand mixer: speed 1–2 for 4–5 minutes
Hand mix: knead lightly until smooth
Dough should be soft, slightly tacky, and relaxed.
Cover and bulk ferment at room temperature (70–75°F) for 60–90 minutes, until just doubled.
Divide dough into 8 pieces (~135 g each). Lightly round without tightening.
Cover and bench rest for 20–30 minutes.
Roll each piece into a 7–8 inch round, about ⅛ inch thick.
If dough springs back, rest 5–10 minutes before continuing.
Preheat a cast iron skillet, griddle, or baking steel to 500–550°F.
Cook pitas on a dry surface:
First side: 45–60 seconds (bubbles form)
Second side: 30–45 seconds
Optional brief third flip for color
Stack cooked pitas immediately and cover with a clean towel to steam and stay flexible.