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1
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
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2
Combine four, water, olive oil and salt in a large mixing bowl.
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3
Pour yeast mixture into center and stir until dough can be gathered into a ball.
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4
Knead dough on floured board until smooth.
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5
Place dough in a large, lighty oiled bowl.
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6
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
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7
Punch down dough; place on lightly floured board.
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8
Divide dough into 12 equal pieces.
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9
Shape into circles and place on nonstick cookie sheets.
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10
Allow to rest, covered with damp towel for 30 minutes.
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11
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
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12
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
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13
Preheat oven to 500 F.
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14
Just before you place the pan in the oven, flip each pita over on its other side.
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15
Bake on bottom rack oven for 5 minutes.
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16
You can bake 2 to 3 pita breads on one baking sheet.
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17
Remove pitas from baking sheets and let cool on wire rack.
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18
Store in airtight container in refrigerator.
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19
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.
