1. Place the flour in the mixer bowl and add the sugar and salt. Mix with the dough hook and add the yeast. Mix, then pour in the oil. Continue mixing until the sunflower oil is evenly distributed, then gradually add the water. Knead until you have a soft dough. Stop the mixer, place the dough on your work surface, and knead for another 2-3 minutes. Flatten it with your palm, gather it back up, and knead again. By stretching the dough, you help the gluten develop and the flour's components bind together.
2. Put a little olive oil in a bowl and place the dough inside, shaping it into a ball. Cover the bowl and leave it in a warm place for 2 hours to rise.
3. Next, place the dough on your work surface and shape it into a log. Cut it into 6-8 equal pieces. Take each piece, work it with your fingers into small balls, tucking the joined dough underneath. Place the small ball on a wooden surface and sprinkle it with a little flour. Cover it and repeat the process with the rest.
4. Set them aside for 30 minutes to rise again. Flour your work surface and use a rolling pin to roll each ball into an oval shape, about 20 cm, like a Cypriot pita. Place them on the floured surface and cover them for 15 minutes.
5. Preheat the oven to 240°C (465°F) and place 2 baking sheets on the racks. They must get very hot before you put the pitas in. Distribute the pitas onto the hot baking sheets and bake for 5-7 minutes, until they puff up. Don't let them brown too much, as they will become hard. Using a knife, open the pitas in the middle and fill them with whatever you like. Alternatively, bake the pitas in a non-stick pan for 2-3 minutes on each side.
