In a small bowl, combine 1 1/2 cups of warm water with 2 teaspoons of active dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, whisk together 4 cups of bread flour and 2 teaspoons of salt. Make a well in the center.
Pour the activated yeast mixture into the well, along with 1 tablespoon of olive oil. Mix until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour.
Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each into a ball and roll each ball into a flat circle.
Carefully remove the hot baking sheet from the oven. Place the rolled-out pitas on the sheet and bake for 5-7 minutes.
Remove the pitas from the oven and cover with a kitchen towel to keep warm. Enjoy fresh or let cool before storing.
