In a bowl, combine the flour, salt and yeast. Add the olive oil and water, and stir into a shaggy dough.

Dump the dough out onto a clean work surface, and knead by hand for 2 minutes.

Place the dough into a lightly greased bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled, about 60-90 minutes.

Turn the risen dough out onto a lightly floured surface, and divide it into 6 equal portions.

Shape each portion into a ball, cover the dough balls with a towel, and set aside to rest for 30 minutes.

On a lightly floured surface, gently roll out the dough balls, using more flour on top of the dough as needed, so they don't stick. Roll each ball out thinly, to about 6 inches in diameter.

Set the circles of dough on separate squares of parchment paper. Cover with a towel, and let rest for 15 minutes.

Position a rack in the center of the oven, and place a cast iron skillet on the rack. Preheat the oven and the skillet to 550 F.

Bake one pita at a time, by setting the dough and paper onto the hot skillet. Bake for about 2 ½ - 3 minutes, until puffed.

Use tongs to remove the pita and paper from the skillet. Place the baked pita into a container lined with a clean kitchen towel. Wrap the towel over the bread, so the bread can steam a little and stay moist.

Continue baking the rest of the pita bread.

The pita bread will deflate as it cools, but when you split open one end with a knife, there will still be a pocket inside which you can fill with your desired fillings.