1. Place the flour in a bowl and add the salt, sugar, and mix. Add the yeast, mix, and pour in the oil. Rub the mixture, meaning work it with your fingers until coarse crumbs form. Gradually add the water and knead well until you have an elastic dough. Cover with a towel and set aside for the dough to rise, about 1 – 1 ½ hours. Sprinkle your work surface with flour and place half of the dough on it. Roll it out into a long log. Cut it in half and then into 4 equal pieces of 55g each. Take the pieces one by one, work them with your fingers, tucking the joined dough underneath. If the dough has any tears on the bottom, pinch them together to seal. Sprinkle your surface with flour and place the small balls of dough. Cover them with a towel.
Let them rest for 30 minutes to rise again. Flour your work surface and use a rolling pin to roll out each ball into an oval shape, like a medium Cypriot pita, about 14-16 cm. Place them on the floured surface and cover them for 15 minutes.
Place a frying pan over medium heat. Once hot, reduce the heat to medium and cook the pitas for 40-50 seconds on each side. When you see them puff up nicely, they are ready. Take them out and wrap them in a towel. This way they will stay soft.
