Sift the flour and make a mixture with part of it, part of the water, the sugar and the yeast for the latter to activate. Add the rest of the water and the salt to the remaining flour. Once the yeast bubbles, add it to this mixture and knead a smooth, nonstick dough.
Oil a bowl and a sheet of plastic wrap, put the dough in the bowl, cover with the foil and leave to rise for 1 hour until doubled in volume.
Then knead it again and leave it in a lightly oiled tray. Form it into a baguette or pita, whichever you prefer, and leave it to rise again for about 30 min., covered with a floured towel.
In the meantime, heat the oven to 392°F (200 °C). Before you put it in, make a few cuts on the baguette/pita with a sharp knife. Put it to bake inside with a small tray with water at the bottom so that there's moisture during baking.
Bake until ready. If you're not sure, check it with a toothpick.