Prepare the surface for pita bread to rest. Cover dining table with an extra-large bedsheet and lay cut-out squares from the baking paper on top. I have used 17 squares.
Place yeast into a stand mixer bowl and add 1 cup of warm water and 1.5 tbsp of white sugar. Mix and leave it to activate for 5-10 min until the bubbles formed.If there are no bubbles, throw away and start with new yeast. Turn on the mixer on the lowest setting.Start adding flour into the yeast mixture, followed by 1 more cup of warm water. Keep mixing. Add the rest of the flour.
Add 1.5 tbsp of olive oil and a bit more water if needed ( I used a bit more than 3 cups ). Keep mixing.
Add 1 1/2 tsp of salt. Mix.
Check the dough. It will look uneven and very sticky. Return the dough back to the mixer and mix for another 5 -10 min. The dough should look even and elastic.
Remove your mixing bowl from the mixer and cover it with a kitchen towel.
Set some flour in a small bowl on the side and sprinkle your rolling surface with flour.
Take a tennis size ball of dough ( keep the rest covered ) and place it on to the floured surface.Press the dough slightly, flip over and start to roll into a circle. Flip the other side and roll.
Roll into a 5.5-6 inch circle that is no thicker than 1/4 of an inch and place it on a prepared baking paper square. Cover with a bedsheet. Remember the order each bread was rolled by placing from left to right in a line.
Roll the rest of the pitas in the same order. Keep them covered at all times.
Line a large baking tray with a clean kitchen towel and have 1 extra towel to cover pitas once they are baked.
Preheat heavy-based pan on medium heat. Once very hot, drop the heat slightly.
Take the first pita bread that you have rolled, flip on your palm, remove baking paper, flip back and place it into a preheated pan.
Keep an eye on the bread. When the small air bubbles start to form, flip on the other side.Don't let the bread to form one pocket just yet. When half of the bread has risen, flip back again.
Let the pita to rise completely and form one large pocket.
Place cooked pita into a towel-lined tray and cover with another towel ( prevents from drying out )
Fry the rest of the pitas the same way in order they were rolled out. Keep covered with a towel.
Enjoy the freshly baked bread! If keeping for later, divide cooled bread between airtight bags and store for up to 2 days at room temperature.Or it can be frozen for up to 3 months.