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Start by proofing the yeast in lukewarm water.
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar.
Once the yeast is foamy, add it along with some olive oil to the dry ingredients and mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead it until it becomes smooth and bouncy.
Shape the dough into a ball and place it back in the mixing bowl, drizzling a little olive oil on top to prevent sticking.
Cover the bowl and let it sit in a warm area until the dough has doubled in size.
Once risen, divide the dough into portions, typically yielding about six or seven pita breads, and shape each piece into a ball.
Cover the dough balls and let them rest for another 20 minutes to relax the gluten.
Roll each ball into a disc approximately six inches in diameter.
Allow the discs to rise briefly before baking them in a preheated 500-degree oven on a pizza stone or a very hot cast iron pan.
Bake each pita for a few minutes until they are soft and fluffy.