In the bowl of your mixer, add the yeast, sugar, and water. Allow to sit for 5 minutes. Then add the flour and salt, and mix using a dough hook for 5 minutes, until everything comes together. Once thoroughly mixed, the consistency of your bread should be elastic and slightly sticky. Use your judgment whether or not you need more flour.
Coat the dough with olive oil, and place in a bowl, and cover with a damp kitchen cloth. Allow to proof for ~20 minutes, it should double in size.
Gently deflate the pita, and split into 16 evenly sized balls for mini pitas. Alternatively, you could make 8 larger pitas, your choice.
Allow pita balls to rest for 15 minutes before shaping, with a damp towel draped over them.
Then shape your pitas: you can use a rolling pin or your hands to flatten and stretch them. Ideally, each mini pita should be about 4" in diameter once shaped, or about 8" in diameter if you're making full size pitas.
To bake, heat up a griddle to medium heat, and season lightly with olive oil. Bake your pita for about 3 minutes on each side, until slightly browned on both sides, and fully cooked.
