In a large bowl, combine warm water, yeast and sugar and stir until dissolved.

Stir in ½ cup flour and let sit for 15 minutes, until mixture foams.

Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy dough forms.

Dust your work surface with some of the reserved flour, and knead dough until smooth and elastic (About 7 minutes). Add more of the reserved flour if the dough is too sticky. Dough should be soft and moist.

Place dough in a clean large bowl and cover with plastic wrap.

Leave in a warm place until dough has doubled in size, about 1 hour.

Lightly dust your work surface with flour. Punch down dough and turn it out onto surface.

Divide dough into 8 pieces and roll into balls. Cover with a towel or plastic wrap and let rest 10 minutes.

Preheat a large cast-iron skillet over medium heat.

Working one at a time, roll each ball into a ¼ inch thick circle about 8 inches wide, sprinkling dough with extra flour if it starts to stick.

Cook each pita one at a time in skillet until air pockets bubble up, then flip. Cook 1 minute more.

Cover baked pitas with a clean kitchen towel to keep warm.