Measure the water into the bowl and add the yeast. Wait for 10 minutes to dissolve the yeast and add the flour and the water.
Get the dough together in the bowl and then turn out on the counter and knead for 10 minutes. You can do this in a mixer for 10 minutes on the lowest speed.
Put it back in the bowl and cover it. Let it rest for 1 hour. Stretch and fold the dough. At this point you can put the dough in the fridge if you want and carry on the next day.
Repeat the cycle of stretch / fold / rest three more times, ending by letting the dough rest for one hour before you shape it.
Remove the dough from the bowl on to a non floury surface and divide it into 12 pieces. Shape each piece into a tight ball.
Let the tight balls rest for 5 minutes. One by one, place the balls on a lightly floured surface, flour the top and roll them to 1/2 cm with a rolling pin. Place each disk onto a well floured surface, and cover them with a damp tea towel. Let them rest for 1 hour.
Heat a frying pan or a griddle to a very hot temperature and then turn the heat down to medium. Grease the surface with the tiniest bit of oil. Use a paper towel to do this so you don't put in too much oil. You don't want the pitas to be greasy.
Put as many pitas into the pan as will fit. They wont spread out, they will just sit there and begin to rise. Leave them for 3-4 minutes and then flip them again and leave them for 3-4 minutes. They will begin to puff up and then you know they are done. If they don't puff up - worry not - the pan is not hot enough but it will get there with your subsequent pitas.
Immediately cut the pitas open with a knife or scissors being careful to angle them away from you so you don't get burned by the steam. Stack them and wrap them in a towel to keep them soft until you want to eat them.
Stuff it with falafel balls or tuna salad or anything you want, really.
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