2 tsp active dry yeast1 Tbsp sugar
1 ¼ cups warm water (about 110 to 115 degrees)
3 ½ cups all-purpose flour
½ tsp salt
Oil
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Put yeast in ¼ cup of the water; add sugar and let stand for 10 minutes.
Sift 2 ½ cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. Begin to mix (by hand, wooden spoon or dough hook), adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 ½ to 2 hours. Dough should be doubled in bulk.
Knead for a few minutes then divide into balls about 2 ½ inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about ¼-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place.
Preheat over to 475 degrees. Sprinkle baking sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.