Place ingredients in mixing bowl in the order they are listed above. Using the dough hook, knead dough on medium speed for 5 minutes. A large bowl and handheld mixer may be used, or even a Danish dough whisk. However, you will need to mix or whisk vigorously to achieve the same texture.

Cover the dough and refrigerate it for at least 24 hours and up to 4 days.

When ready to make pita, set rack on the lowest oven position and place a baking steel, baking stone, or overturned baking sheet on rack. Preheat oven to 450°F.

Knead dough on well-floured surface until smooth. Divide dough into 8 equal pieces (for best results, each piece should weigh 95g). Roll each piece into a smooth ball.

Coat one dough ball with a generous amount of gf bread flour on both sides and roll out into a diameter of 6 inches (no more than ¼-inch thick). Place two pita on a sheet of parchment paper. Repeat with each dough ball.

Launch two pita at a time (on parchment paper) onto baking steel or stone and bake for 2 minutes. Open oven, flip each pita over using a spatula, and bake for an additional 2-3 minutes, or until puffed and light golden.

Remove from oven and place on a paper towel-lined baking sheet. Brush each side with butter and cover with another sheet of paper towels, followed by a tea or dish towel. Repeat with remaining pita. Serve warm.

Preheat grill to high heat. Each grill is different so you'll need to adjust your grill for the proper heat. My gas grill set over high heat worked perfectly. However, my pellet grill was way too high and burnt the pita.

Place rolled out pita dough on the grill grates over direct heat. Close the lid and allow it to cook for 2-3 minutes. Some may not puff, but they will still taste delicious.