In a bowl stir sugar into warm water. Sprinkle the active yeast over top and let it sit to proof for 10 minutes. Next, stir in flour, salt and 1 teaspoon of olive oil. Knead until soft and barely sticky.

Coat a new bowl with olive oil, place the dough in the bowl and cover with a warm damp towel. Move to a warm place to rise and double in size.

Once the dough has doubled in size, remove dough and preheat oven to 500 degrees F. On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces, starting in the center. Roll into balls and cover with a damp towel while rolling one dough ball at time into a circle approximately seven inches in diameter.

Place 1 to 2 pitas on a cooling rack or directly on your oven rack. Bake for 4-5 minutes or until puffed in center and golden around the edges. Remove and place under a damp towel to soften and cool.

Repeat with remaining pitas.

Once cool store in a plastic bag and refrigerate for a couple days or freeze up to two months or cut in half and fill! Enjoy!