Place the flour in a bowl and add the salt, sugar and stir. Add the yeast, stir and pour the oil.
Rub with fingers until thick crumbs are formed. Add the water little-by-little and knead well until the dough becomes elastic. Cover with a towel and set aside for the dough to rise, approximately for 1 - 1 ½ hours.
Sprinkle the workstation with flour and place half the dough on it. Open it, shaping a big stick. Cut in the middle and then into 4 pieces of the same size (55g). Take the pieces one-by-one and work them with fingers, with the place where the dough is connected below. If the dough has cuts on the bottom part, pinch them to connect them.
Sprinkle the workstation with flour and place the dough balls on it. Cover it with a towel.
Set it aside for 30 minutes to rise. Put flour on the workstation and with a rolling pin, open each dough ball into an oval shape, just like a medium Cypriot Pita, 14-16cm. Place them on the flour and cover for 15 minutes.

Place a pan on fire. When it’s hot, lower the heat at medium and cook the Pitas for 40-50 seconds on each side.
When we notice them rising it means that they’re ready. Remove from the heat and wrap them with a towel. This way, they will stay soft.