1-Make the sponge: In a large mixing bowl, combine 1 cup lukewarm water with 2 teaspoons active dry yeast and 1/2 teaspoon sugar, stirring until dissolved. Add 1/2 cup of the all-purpose flour and whisk until smooth. Place the bowl uncovered in a warm spot for about 15 minutes until the mixture is frothy and bubbly.

2-Form the dough: Add 1 to 2 teaspoons kosher salt, 2 tablespoons extra virgin olive oil, and most of the remaining flour (reserve about 1/2 cup for dusting). Stir until a shaggy mass forms, then dust with some flour and knead inside the bowl for about one minute to incorporate stray bits.

3-Knead the dough: Lightly flour a clean surface and knead the dough lightly for about 2 minutes until smooth. Cover and rest for 10 minutes, then knead again for a couple more minutes. The dough should be soft and slightly moist at this point.

4-Let dough rise: Clean the mixing bowl, coat lightly with extra virgin olive oil, place the dough inside, and turn to coat all sides. Cover tightly with plastic wrap, then a kitchen towel, and leave in a warm spot for 1 hour or until doubled in size.

5-Divide dough: Deflate the dough, place on a clean surface, divide into 7 or 8 equal pieces, shape into balls, cover with a towel, and let rest for about 10 minutes.

6-Shape pitas: Using a floured rolling pin, roll each ball into an 8-9 inch circle about 1/4 inch thick. Lift and turn frequently to prevent sticking, and add small amounts of flour if needed. Allow the dough to rest if it springs back too much.

7-Bake pitas: For the oven method, preheat to 475°F and heat a heavy baking tray or cast iron skillet on the middle rack. Place rolled pitas on the hot surface in batches and bake 2 minutes on one side, then turn and bake 1 more minute until puffed. For stovetop, heat a cast iron skillet over medium-high heat until water droplets sizzle, drizzle with a small amount of extra virgin olive oil and wipe excess, then cook each pita as directed, flipping as needed until puffed.