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Mix dry, then add water
Knead until smooth
Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.
Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
At this point, you can refrigerate the pita dough until it is needed.
You can also bake one or two pitas at a time, saving the rest of the dough in the fridge.
The dough will keep refrigerated for about a week.
Gently deflate the dough and turn it out onto a lightly floured work surface.
Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk.
Let rest for 10 minutes
Roll into 8” rounds. Rest for 10 minutes
Warm a cast iron skillet over medium-high heat (you want a hot pan) with little oil
Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Keep flipping and the pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with spatula