Sift flour into a large bowl.
Add salt and sugar. Mix all together. Mix in the instant dry yeast and combine.
Add oil to lukewarm water. Make sure that the water is not too hot or too cold.
Pour the oil and water mixture into the flour and mix it together. It may feel like this is a lot of water in the beginning, but as you knead, the water is incorporated in the dough and it turns out perfectly soft.
Turn out onto a lightly floured surface and knead the dough for about 8-10 minutes.
Lightly oil a bowl and place the kneaded dough into the bowl.
Leave in a warm place to rise for 20 to 30 minutes.
Knead lightly again for 2 minutes and roll out the dough into 6 inch disks about 1 cm thick. Leave on the baking sheet for 15 minutes.
After 15 minutes, bake the pita in a preheated oven of 356°F / 180°C for 12-15 minutes.
Once baked remove from the oven, allow to cool for about 5 minutes and then slit the top of the pita to make a pocket. Alternately, you could cut the pita all the way through, spread with hummus or mayo and veggies or any filling of your choice. Grill on a pan for a minute on each side and serve.