Stir yeast and sugar in about 1/4 cup of the water and put aside until it becomes bubbly about 5 minutes.
In a deep bowl, or your mixer bowl, add flour, salt and mix well. Add the yeast mixture then the remaining warm water.
Knead until it forms a smooth, elastic dough. Dough should be a bit moist.
Add the oil to a bowl, transfer dough to the oiled bowl and turn it around to cover lightly with oil. Cover and let it rest for 30 minutes.
Meanwhile, heat oven to 500F degrees and put your baking sheet in there to heat up. Note2
Turn dough onto a clean, lightly flour dusted working surface.
Divide dough into 4 equal parts and form each part into a ball. Return balls to bowl and cover. We will work on them one at a time.
Take one ball and place on the work area, flatten lightly with hands then roll using your rolling pin to flatten to desired size. Note3
Lift the dough circles carefully, making sure not to poke it with your fingers and place on your baking sheet. If your baking surface is large enough put two or more together.
The dough should puff nicely about one and a half minute through baking. Turn it to the other side to complete baking for another minute.
If you want soft pita, do not let it brown in the oven just pale with few brown spots. If you like a hard and crunchy top, leave it in the oven until it browns nicely all over to your perfections. Note4
Stove top method:
Heat up a non-stick skillet on medium-high then place each circle right after rolling carefully on the skillet.
After 30-45 seconds it should start getting bubbles, turn it to the other side for another 30 seconds.
Keep turning the pita on each side pressing with a wooden spoon to help the bubble grow making the pita puff all over.
Take the bread out and cover with towel.
Take the skillet out of the heat and roll the next ball, return skillet to heat up again for about 20 seconds and repeat the process. Note5
Make sure to cover the bread after baking in t he oven or the skillet until you are done with the others to keep it soft.