In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, whisk together the bread flour and salt.
Create a well in the center of the flour mixture and pour in the yeast mixture along with the olive oil. Stir until the dough begins to come together.
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a ball and then flatten it with a rolling pin into circles about 1/4 inch thick.
While shaping the pitas, preheat your oven to 475°F (245°C). If you’re using a baking stone, place it in the oven to heat up as well.
Place the rounds of dough on the hot baking sheet or stone. Bake for about 5-7 minutes, or until they puff up and turn slightly golden.
Remove the pitas from the oven and cover them with a kitchen towel to keep them warm and soft.
