In a mixing bowl, combine the active sourdough starter, warm water, sugar, and salt.

Gradually add all-purpose flour and mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 2 hours or until doubled in size.

Preheat the oven to 475°F (245°C) while the dough is rising.

Punch down the dough and divide it into 8 equal pieces; roll each into a ball and flatten into a 1/4 inch thick round.

Place the rounds on a baking sheet lined with parchment paper and bake for 7 minutes, or until pitas puff up and are lightly golden.

Remove the pitas from the oven and cover with a clean towel; let them cool slightly before serving.