In a medium bowl, or a stand mixer bowl, using a whisk mix water, two tablespoons of flour, sugar, and yeast together.
Cover the bowl with a plastic wrap and let it sit on the kitchen counter for 20-25 minutes.
After the starting mixture rests, add the remaining flour and salt.
Knead the dough using your hands or a stand mixer equipped with a hook until the dough starts pealing off the walls of the bowl.
Once the dough starts becoming elastic and peals off the walls of the bowl, add olive oil.
Continue kneading the dough for about 5 - 7 minutes, or until the oil is well absorbed into the dough.
Let the dough rest on the kitchen counter for about one hour and a half, covered with a plastic wrap.
Once rested, divide the dough into 6 or 8 smaller balls.
If you have pizza stone for your oven, prepare two or three sheets of parchment paper, about 18" x 12" (46 cm x 30 cm) in size, and place them on your kitchen counter, or a flat surface.
This is for placing your rolled out pita breads. If you don't have pizza stone, use baking sheets lined with parchment paper.
Using a pin roller, roll each ball into a flat and thin circle and then lay each one on the parchment paper sheet.
Preheat the oven to 450° - 475° Fahrenheit or 235° - 250° Celsius.
Let your pitas rest for 30 - 45 minutes, covered with a clean dish cloth.
Once the pitas had a chance to rest and "puff out", using a pizza peel, gently transfer them to the preheated oven. Place them directly on the pizza stone along with the parchment paper. If you don't have a pizza stone, use baking sheets instead.
Bake for 3-4 minutes. Then, using tongs, flip the pita breads to the other side, and bake for additional 2 minutes.
Remove the baked pita breads from the oven, wrap them in a clean dish cloth and place them in a bread basket to cool off for 10 - 15 minutes. By covering them and trapping the heat, the pita bread will remain soft and easy to tear. If you don't cover your freshly baked pitas, they might become a bit crunchy. Either way, they're delicious!