In a bowl, take the flour, sugar, salt, yeast and oil.
Give it a quick mix and start to add a little bit of water at a time to form a soft dough.
Knead the dough until the top starts to get smooth.
Cover the dough with a kitchen towel and let it sit in a warm place for about 1-2 hours, until the dough almost doubles in size.
Knead the dough gently once again and divide it into 5-6 equal portions.
Shape the portions into round balls and let it rest for 10-15 minutes.
Now dust a clean work surface and a rolling pin with flour.
Place one ball and roll the ball into approximately a 6-7 inch circle.
Preheat the oven to 230 degrees Celsius with a cast iron pan or a pizza stone in the middle rack of the oven.
Place 1-2 rolled pita on the skillet/pizza stone (depending on how many fits in the pan at a time) and let it bake for 2-3 minutes on one side.
Now with a pair of tongs, flip the pita carefully to the other side and let it bake for a further 2 minutes.
The pita should be cooked with slight browning and the pita should fluff up.
Take the pita out and repeat the same method for baking the remaining pitas.