In a large mixer bowl, combine water, yeast, and sugar.

Stir to dissolve,

Stir in ½ cup flour and let this sit for 15 minutes.

At this point, it should be foamy.

Add oil, salt, and 2 cups flour (reserve other ½ cup of flour) and stir in the mixer.

Switch to a dough hook and let it knead 5-7 minutes until smooth.

If too sticky, add the reserved flour. I did not need to add it at all.

Put the dough in an oiled bowl and cover. Let sit in a warm place to double in size-about 60 mins.

Heat a pizza stone to 500°.

Punch down the dough and divide into 4 pieces and roll into balls.

Cover again and let rest 10 mins.

Roll each ball into an 8" wide circle.

Place 1-2 on your stone (depending on the size) and bake 5 minutes on one side and 2-3 on the other.

These are for doughier pitas like in the Greek restaurant.

For crispier ones, use less dough for each pita and keep the 8 " size.