Gradually add flour and salt to the yeast mixture, starting with 1/2-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.
Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or 1/8-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.
Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel. Though pitas are best right out of the oven.