In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, sugar, and water on low speed until combined. Adjust speed to medium for 5 minutes or until dough pulls away from sides of bowl. Dough will be quite sticky. (Under-kneading the dough will result in no pocket.)

Transfer dough to an oiled bowl and turn to coat. Cover and let rise until nearly doubled.

Preheat oven to 475°F with a baking sheet on the center rack.

Divide risen dough into 8-10 balls. Using a floured rolling pin, roll out each ball of dough onto a floured surface to form a circle about 6-8 inches in diameter.

Bake the pitas in batches of 1-2 at a time. Carefully place the dough rounds onto the preheated baking sheet and bake about 5 minutes until puffed up and just turning golden. DO NOT OPEN OVEN DOOR until pita has puffed.

Carefully transfer to a wire rack and repeat with remaining dough.