In the bowl of a stand mixer, add 1 cup lukewarm water. Add the yeast and 1 tablespoon sugar, stirring until they are dissolved. Cover, and set aside for 15 minutes or until bubbles begin to form.

Sift in the flour, baking powder, salt, and the remaining sugar. Then, using a dough hook attachment, knead the dough on a low speed. If needed, add more water 1 tablespoon at a time until the dough is well combined and soft. Note: If the dough becomes too runny, simply add 1 tablespoon flour at a time until the desired temperature is reached.

Lightly brush a mixing bowl with olive oil, and add the dough. Cover the bowl tightly with plastic wrap followed by a towel. Set is aside in a dry, warm place for at least an hour or until the dough has doubled in size.

Punch the dough down, deflating it with fists. Then, transfer it to a floured work surface. Using two hands, divide the dough into 10-12 equal mounds. Roll them between two palms until they resemble round balls. Cover the dough with a towel, and let it rest for 20 minutes.

Using a floured rolling pin, roll each dough ball into a circle roughly 8 inches round and a quarter-inch thick. Dust the dough with more flour as needed to prevent it from sticking.

Preheat the oven to 500 degrees Fahrenheit, and place the dough on a sheet pan. Bake for 2 minutes. Then, using tongs, carefully turn each pita over, and place the pan back in the oven for 1 minute or until the pita is puffy.

Remove the pan from the oven, cover the baked pita bread with a clean towel, and repeat the process until all of the dough has been used.

Store in an airtight container at room temperature for up to 3 days.