Step 1: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Step 2: Add the olive oil, salt, and 2 cups of flour. Mix with a wooden spoon or the dough hook until a shaggy dough forms. Gradually add the remaining cup of flour until the dough clears the sides of the bowl.
Step 3: Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes in a stand mixer) until it is smooth, elastic, and slightly tacky.
Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
Step 5: Punch the dough down to release the air. Divide it into 8 equal pieces and roll each piece into a smooth ball. Cover the balls and let them rest for 15 minutes.
Step 6: Preheat your oven to 500°F (260°C) with a baking stone or a large baking sheet inside on the middle rack.
Step 7: On a floured surface, roll each ball into a circle about 6-7 inches in diameter and 1/4 inch thick. Work carefully to keep the thickness even.
Step 8: Place 2-3 dough circles onto the hot baking stone. Bake for 2-3 minutes. The pita should puff up completely. Flip and bake for an additional 30 seconds if desired, but do not overcook.
Step 9: Remove from the oven and immediately wrap in a clean kitchen towel to keep them soft and pliable.