Combine water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let set until foamy (5-10 minutes).
Add olive oil and stir to combine.
Then, add 2 cups flour and salt and mix with dough hook.
Add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook.
Remove to a well-floured surface and knead, adding more flour as needed until ball is smooth and only slightly sticky.
Put dough in a lightly oiled bowl covered with a damp towel in a warm place to rise until doubled (about 60 minutes).
Once dough is risen, preheat oven to 500 degrees F and lightly grease two large baking sheets.
Punch down/degas the dough and divide it into 8 equal pieces (I suggest weighing the dough to ensure even pieces. I made 8: 646.8/8 = 80.85 g per pita ).
Take pieces one at a time and roll into 7-inch circles, transfer to the greased baking sheets (4 per sheet). Cover with a lightly dampened towel and let rise for 15-30 minutes (this step is optional, but I find more of the pitas puff up nicely if they are left to rest for a few minutes).
Bake in preheated oven for 5 minutes, until puffed and lightly browned.
Remove from oven and place on a wire rack loosely covered with a slightly damp towel.
Bake the remaining 4 pitas.
Transfer to a wire rack and cover with a slightly damp tea towel to cool slightly before serving.
All-purpose flour. Bread flour is a good substitute for all-purpose. You can replace up to ¼ cup of flour with whole wheat flour.
Fine sea salt. If using iodized salt, reduce the amount by half.
Olive oil. Canola or avocado oil can be used in place of olive oil.
Honey. Granulated sugar is a suitable substitute for honey.
Active dry yeast. Instant yeast can be used in place of active dry!
Store pitas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Or, freeze the baked pitas in a single layer in an airtight container (or plastic bag) for up to 2 months. Reheat in the microwave or wrapped in foil in the oven.
To make in advance
You can make this pita bread recipe in advance, here's how.
Make the dough according to the recipe instructions. When it's ready for the first rise, put it in a lightly oiled bowl and cover it with plastic wrap then a damp towel.
Store the dough in the refrigerator for a few hours or up to overnight. This will slow the rise process.
Then, when you're ready, portion, roll and bake the pitas!
Note: Some of the pitas may not puff nicely, but they still taste amazing. It takes time and practice to get the method of making pita bread just right so they puff up every time. Also, environmental factors (humidity, temperature, etc.) play a huge role in making perfect pitas.