(or 1 packet)
Dissolve yeast in warm water. Stir in honey and set aside for five minutes, or until the water is frothy.
Combine flour and salt in large bowl. Make a well in the center and add the yeast and water mixture, along with one tablespoon of the olive oil.
Stir with a wooden spoon until mixed. Knead by hand, or use a mixer with a dough hook attachment. Mix until the dough is elastic and smooth, approximately five minutes.
Add dough to a bowl, coated with the remaining oil. Roll the dough to coat evenly with the oil. Cover with a towel and allow to rest in a warm spot for two hours.
Divide the dough into eight equal portions. Cover and allow to rest for 15 minutes.
Remove the top racks from the oven, leaving only the lowest rack. Place a pizza stone or a cast-iron skillet on the bottom rack of the oven. Preheat the oven to 500°F.
Lightly flour your work surface. Roll out one portion of dough at a time into an 8” circle, leave the remaining portions covered.
Using a spatula, transfer the rolled out dough onto the pizza stone or cast-iron skillet. Set timer to three minutes.
After three minutes have elapsed, turn the pita bread over with a spatual and cook for an additional minute.
Place the cooked pita bread into a paper bag and close the bag. Do the same with the remaining dough. The pita bread will stay soft if you cool it off in the paper bag.
Another option is to wrap the warm pita bread in a clean dishtowel. Repeat with the remaining dough.
Place cooled pita bread in a ziplock bag and store in the refrigerator. Heat in a toaster or a pan before serving.
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