2 teaspoons active dry or instant yeast (optional)
500 g flour
2 teaspoons salt
300 ml warm water
1 teaspoon olive oil
Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add the flour (saving some for kneading), oil and salt. Stir until the dough is formed. Cover the dough and let it rise until it's doubled in size.
In a big bowl combine flour and salt. Mix in while adding water and the tbs of oil to finally create the dough. Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 20 minutes at room temperature.
* You can refrigerate the pita dough until it is needed. The dough can be refrigerated for a week.
During the pita's shaping, heat the oven to 230° C 450 F. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.
Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about three minutes.
Form dough into about seven equally sized balls. Roll out the balls to your preferable size (I usually like to make small size pita about the size of my hand.
Heat up the stove over medium heat. And start by putting on the pita dough, flip the pita bread every few seconds to allow both sides to cook and rise until golden. About two minutes baking time for each size.
Cover baked pitas with a clean dishtowel while cooking any remaining pitas.