• Flour mixture: In a large bowl, whisk together the flour, sugar, salt, and instant yeast.
• Water mixture: In a measuring jug, stir together the lukewarm water and oil.
• Combine: Pour the water mixture into the flour mixture and mix with a spatula or dough whisk until a shaggy dough forms.
• Knead: Turn the dough onto a lightly floured surface and knead by hand for 6 to 8 minutes, or until smooth.
• Rise: Lightly oil a bowl, place the dough inside, cover with plastic wrap, and let rise for 45 to 60 minutes, or until doubled in size.
• Shape: Turn the dough onto a lightly floured surface and divide it into 8 equal pieces (about 80 g each). Shape each piece into a smooth ball.
• Roll each ball into a circle about 6 inches (15 cm) in diameter and approximately ¼ inch (6 mm) thick.
• Rest: Place the rounds on parchment-lined baking sheets. Cover lightly and let rest for 15 minutes.
• Preheat the oven: Meanwhile, preheat the oven to 400°F (200°C).
• Bake for 8 to 10 minutes, or until the pitas are puffed and lightly golden around the edges.
• Enjoy warm. Cover any leftover pitas with a clean kitchen towel while they cool to help keep them soft.

Storage

• Store the cooled pita bread in an airtight container or resealable bag at room temperature for up to 3 days