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1
Place the yeast and water in a dishpan or large mixing bowl and stir with a wooden spoon.
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2
Add the salt, oil, and 3 cups of flour and continue to stir, adding more flour a little at a time, until the dough is easy to handle.
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3
Knead for 5 minutes, or until the dough is smooth and shiny.
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4
Shape into a ball.
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5
Spread a little oil on the bottom and sides of the bowl.
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6
Add the ball of dough, then turn it over, oiled side up.
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7
Cover and set in a warm spot for about 50 minutes, or until the dough doubles in bulk.
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8
Lightly oil a large baking sheet and set aside.
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9
Punch down the risen dough and cut in half, then cut each half into 4 equal pieces (for a total of 8).
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10
Form each piece into a ball and let rest for 10 minutes.
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11
On a floured board, roll out each ball of dough into a 1/4-inch-thick circle.
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12
(Dont be concerned if your circles are irregular; the handmade look is part of their charm.)
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13
Place the circles on the prepared baking sheet, cover with a towel, and let rise 30 to 40 minutes, or until doubled in bulk.
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14
Place in a preheated 475F oven and bake about 15 minutes, or until the pitas have just started to brown.
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15
Remove from the oven and cover the pitas with a clean kitchen towel (to keep them soft as they cool).
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16
They will lose their puffiness, but when you carefully split one open, you will find a pouch in the center.
