In a large mixing bowl, add the lukewarm water and stir in the yeast and sugar until dissolved.

Incorporate about 1/2 cup flour and whisk to combine. Set the bowl in a warm spot, uncovered, for 15 minutes until bubbles form.

Add the kosher salt, olive oil, and almost all remaining flour, saving about half a cup for dusting later. Mix until you have a shaggy dough.

Knead your dough lightly in the bowl for about a minute until it mostly comes together.

Dust flour on a clean surface and butter your hands slightly to work with the dough.

Knead for a few minutes, then allow the dough to rest, covered with a cloth, for about 10 minutes.

Knead again for a couple of minutes until the dough feels slightly tacky but not sticky.

Clean the mixing bowl, lightly oil it, and return the dough to it. Cover with plastic wrap and a towel. Let it rise in a warm place for one hour or until it doubles in size.

Deflate the dough gently, then divide it into 7 to 8 equal pieces, rolling each into a ball. Let them rest for 10 minutes, covered with a towel.

Using a floured rolling pin, roll each ball into circles about 8-9 inches wide and a quarter-inch thick.

For baking, use either the oven method or stovetop method detailed below.

Preheat the oven to 475°F (245°C) with a heavy-duty baking sheet or skillet inside. Place the rolled-out pita on the hot surface. Bake for about 2 minutes on one side, then flip and bake for another minute.

Heat a cast-iron skillet over medium-high heat. Cook each pita for about 30 seconds until bubbles form, flip over and cook for an additional 1-2 minutes.