Mix the yeast with the sugar and 1/2 cup of the water and let it stand for 5 minutes to activate and foam.

Mix the flour with the salt. Make a well in the center and add the activated yeast, the oil, and another 1/2 cup of the remaining water.

Knead, adding as much of the remaining water as needed until a soft, pliable dough forms that doesn't stick to your hands.

Place the dough in a well-oiled bowl and turn it to coat all sides with oil. Cover with plastic wrap and let it rise for about 1 1/2 hours or until it doubles in size.

Punch down the dough and shape into round pitas with a diameter of 6 inches and a thickness of 1/2 inch. Brush them well with oil and let them rise.

Press the pitas with a fork, making vertical rows of fork marks.

Bake at 450°F (230°C) for 5-7 minutes, until they puff up but are not fully baked. Remove from the oven and once cooled, place them in plastic bags in the freezer for later use.

Thaw them, brush with oil on both sides, sprinkle with salt and oregano, and cook in a pan or on a grill.