Mix flour, yeast, salt, and sugar in mixer. Slowly pour in the water and start mixing using the dough hook. You want a nice elastic ball of dough. If too dry add more water, if too wet add more flour. Knead for about 5 minutes or until the dough is an elastic ball and a bit sticky.

Coat the dough with olive oil and cover with plastic wrap and a kitchen towel and let rise until doubled, about 20 minutes.

Take dough out of bowl and deflate gently with your hands. Divide into 8 even portions and shape them into balls. Let them rest for 15 minutes on a lightly floured surface.

To form the pita bread, use a rolling pin to roll out each portion into a circle or shape with your hands. Using a rolling pin makes a crunchier pita and usually the way I do it and shaping it by hand makes a softer, fluffier pita.

For a more traditional look make indents on the top of the pita with your fingers or prick it with a fork.

Heat a cast iron pan to medium high heat and fry each pita bread for about 1-2 minutes on each side until slightly browned but still soft. For better color, push the pita bread down with a wooden spoon while frying.

Serve right away!

To store, wrap the bread with plastic wrap to keep it soft. To reheat, brush with olive oil and heat in 450°F oven.