In a liquid measuring cup, add 1 cup of warm water (I run the tap on hot for a minute and use this) with the yeast and sugar. Let sit for 10 minutes until it foams.
Add the mix to a mixing bowl with a bread hook attachment. Add the oil and half of the flour and stir to combine. Add the salt and the rest of the flour. Knead the dough for 5 minutes using the hook attachment on medium speed. The dough should pull ahead from the sides easily. If it is too sticky add a little more flour.
Turn the mixer off and shape a ball of dough in your hands. Place inside the bowl and cover with a towel to let rise, at room temperature, for about 2 hours or until doubled in size.
Note: At this point, the dough can be refrigerated and left to ferment overnight if you want to make it ahead.
After the dough has risen, punch it down and divide it into 8 smaller balls. Using a rolling pin, roll out each shape into a round tortilla shape, using flour to prevent it from sticking. The thickness that you roll it to will depend on your personal preference (thinner for thin pita, thicker if you want thicker).
To cook the dough, heat a large cast-iron skillet with 1 tbsp of olive oil on medium-high heat. Once the pan is hot, add the pita to the pan. Let cook for 1-2 minutes or until it starts to bubble and puff up. Flip the pita and let cook for another minute or so until very lightly brown on each side. Remove from the pan and continue cooking the rest of the pita. You can do a few at a time, and you may need to add more olive oil halfway through. Serve the pita warm with a sprinkle of salt and oil to dip. This pita is a perfect appetizer with tzatziki, hummus, or any spread. Enjoy!