Combine water and sugar and yeast set aside for 15 minutes.
Add flour and salt to mixer add the wet ingredients oil and water.
Knead on low for 6 minutes then remove dough from the mixer.
Remove the dough from the bowl and place it on floured work surface.
Form dough balls then roll them out with a rolling pin to a 1/4 inch thickness.
Brush a skillet with a tiny amount of olive oil. Cook the pita till it browns slightly and puffs up on one side. Then flip and cook until the other side is slity brown.
Best served immediately. Can store at room temperature for 5 days.
