Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved.

Add 2 ½ cups of the flour (saving the last half cup for kneading), salt, and olive oil.

If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough.

If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough.

Knead the dough for about 5-7 minutes, until the dough is smooth and elastic.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.

Clean the bowl you used to mix the dough and run it with a little olive oil.

Set the dough in the bowl and turn it until it's coated with oil.

Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.

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.

Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick.

Warm a cast iron skillet over medium-high heat (you want a hot pan).

Drizzle a little oil in the pan and wipe off the excess.

Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form.

Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.

Flip again and cook another 1-2 minutes to toast the other side.

Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.