In a small bowl add ½ cup of the warm water (105° F), sugar, yeast and stir.

Set aside for 10 to 15 minutes at room temperature.

In a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.

After the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough. You can use the dough paddle of your stand mixture if desired.

Keep the dough moist and soft as well as smooth and springy.

Apply olive oil over the dough and cover with a kitchen towel and keep at room temperature for an hour.

Preheat the oven to 485°F.

Once the dough has doubled in size remove from the bowl.

Put the dough on your working surface & deflate the dough gently.

Make 6 medium sized balls from the dough.

Dust the working surface with flour and roll each ball into round circles of about 6 inch about ¼ inch thick.

Cover the dough circles with the kitchen towel loosely and let rest at room temperature for 10 minutes.

Place dough on a greased tray and bake for 7 to 10 minutes or till puffed up and light brown.

Repeat as necessary.

Slice the bread into two and you will see the pockets.

Stuff the pockets with a filling of your choice or slice and bake to make pita chips.