In a large bowl, combine water, sugar, and yeast. Set aside the mixture until it starts to bubble and foam on top (about 5 to 10 minutes). Add flour and salt to the water/yeast mixture. Stir together until the ingredients start to come together into a rough ball of dough.

Turn the dough onto a lightly floured work surface and knead until the dough is smooth and no longer sticky (about 5 minutes by hand). Add flour as needed to keep the dough from sticking to the work surface or your hands. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Arrange the balls on a lightly floured cutting board, work surface, or baking sheet, leaving a bit of room to allow them to expand. Cover the balls with plastic wrap or a lint free towel, and set aside to rise for 20 to 25 minutes in a warm place (until almost doubled in size).

Lightly flour your work surface and the top of one ball of dough. Roll the dough out until it's about ⅛ inch thick and 6 inches in diameter. Set aside, and continue rolling until all of your pitas are shaped.

Warm a large, dry skillet over medium heat for about a minute to heat. Add one pita to the skillet. Cook on medium heat for 30 seconds to a minute on each side, or until the surface of the pita is dried out. The top will also start to bubble slightly. * You don't really need to get any color on the pita at this stage. Transfer the pita to a plate and repeat this step with the remaining pitas.

Next, place a stainless steel wire rack over a large stove burner set to medium-low heat. Place one pita over the burner on the wire rack. Cook for about 1 minute on each side, or until lightly golden brown. Transfer cooked pitas to a tea towel lined plate and cover with another towel to keep them from drying out. Finish cooking the other pitas on the wire rack. Keep pitas covered until ready to serve.