Combine all the ingredients and mix and knead them together by hand or mixer. Mix about 8 minutes by hand or 5 minutes by mixer until you have a soft dough.

You may need to add a bit more flour but it should start out a bit stickier. It will absorb some liquid as it rises. Don't add too much flour.

Cover bowl and let rise until doubled about 1 1/2 hours.

Place a stone on the bottom rack of oven and preheat to 450.

After dough has risen, turn out onto a lightly floured surface. Cut in half. Divide each half into 4 equal parts and for each into a rough ball. Cover and let rest for 10 minutes.

Use a rolling pin, roll out each ball to circle about 6 inches and less than 1/4 inch think. Use minimal flour to keep dough from sticking. Too much will all dough to move around too much while rolling. Keep other balls covered while working to avoid drying out.

Using parchment or baker's peel and load 2 pitas at a time directly on the hot baking stone. Bake for 3-4 minutes and they will go into "balloon".

Turn them once while baking. Remove from oven tool and place in kitchen towel to keep from crisping. Repeat with remaining pitas.