In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add 2 tablespoons of olive oil, salt, and 2 cups of the all-purpose flour to the yeast mixture. Stir with a wooden spoon until combined. Gradually add the remaining 1 cup of flour, 1/2 cup at a time, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If it's too sticky, add a little more flour, 1 tablespoon at a time.

Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into 8 equal pieces.

Take one piece of dough and flatten it slightly. Using a rolling pin, roll it into a circle about 6-7 inches in diameter and about 1/8 inch thick. Ensure the thickness is even. Repeat with the remaining dough pieces. Place the rolled pitas on a lightly floured baking sheet or parchment paper, ensuring they don't touch.

Cover the rolled pita circles with a kitchen towel and let them rest for another 20-30 minutes. During this time, preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside for at least 30 minutes. If using a cast iron skillet, place it over high heat on the stovetop for 5-10 minutes until smoking lightly.

Oven Method: Carefully transfer 2-3 pita circles directly onto the preheated baking stone/sheet. Bake for 2-4 minutes, or until they puff up beautifully and the bottoms are lightly golden. Flip them over and bake for another 1-2 minutes until both sides are lightly browned.

Skillet Method (Alternative): Place one pita at a time onto the hot cast iron skillet. Cook for 1-2 minutes per side, or until they puff up and develop golden-brown spots. Press down gently with a spatula if needed to encourage puffing.

Transfer the baked pitas to a basket or plate and cover with a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite dips, spreads, or fillings.