Combine yeast, water and sugar together, and let stand for about 10 minutes until the yeast is dissolved.

Add remaining ingredients and knead until dough is smooth and elastic. The dough should be soft, so add more water if needed. You can knead the dough by hand or using mixer. Cover with plastic wrap and let stand in a warm room until doubled in bulk.

Turn out dough onto a floured table or counter and knead until dough is smooth and elastic. Form the dough into 8 balls. Roll each ball into a circle, about 1/4 inch thick.

BAKING IN THE OVEN: Place on a non-stick baking sheet and bake on the bottom rack of the 450F oven for 3 minutes. Flip the pita over and bake until the pita is has fully ballooned.

BAKING ON THE STOVETOP: Drizzle a little oil in an iron skillet and wipe off the excess. Heat the skillet and lay a pita on the skillet. Bake for 30 seconds. Flip and cook for 1-2 minutes on the other side. Flip again and cook another 1-2 minutes until the pita starts to puff up. To help bubbles form, gently press the surface of the pita with a clean towel.