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In a bowl, whisk together the sourdough discard, flour, yeast, sugar, salt, and warm water until combined. Mix until a shaggy dough forms.
Cover the bowl and let the dough rise for 60–90 minutes, or until doubled in size.
Turn the dough out onto a lightly floured surface and divide into 4 equal portions. Shape each piece into a smooth ball, cover, and rest for 15 minutes to relax the gluten.
Roll each ball into a round about 3–4mm thick. Avoid rolling too thin — thickness is key for a good puff.
To cook in oven or woodfire oven: Preheat to high heat with a tray inside. Place the pitas onto the hot tray and bake for 4–6 minutes until puffed and lightly golden.
Alternatively, to cook in a pan: Heat a heavy-based pan over high heat. Cook each pita until bubbles form and it puffs, then flip and cook the other side for 1–2 minutes.
Remove from heat and keep covered with a clean tea towel to stay soft.