1 tbsp olive oil / vegetable oil / vegan butter / shortening (any one of these will do)
Mix yeast in with flour, salt, and sugar.
Make a well in the centre of the flour mixture. Pour olive oil into the well and slowly mix the flour into the oil. Trickle in the water until a dough forms. If some of the flour will not stick to the dough, add more water or, if the dough becomes too wet, add more flour.
Place the dough on a work surface and knead for approximately 10 minutes. Place the dough in a lightly oiled bowl, rolling it around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately after an hour.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into four pieces. Roll each piece into a ball, cover with a damp kitchen towel, and let them rest for 30 minutes.
While the dough is resting, preheat the oven to 250 degrees Celsius. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven.
After the dough has relaxed for 30 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough to between 3mm and 6mm thickness. After rolling out, rest the dough for 30 minutes.
Place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after three minutes.
Serve by cutting the pita breads in half to make a pocket for your filling.