• Measure the flour, yeast, and salt into the bowl of a stand mixer with the dough hook attached.  Slowly add the water and oil, and knead the dough for 4-5 minutes.  The dough will be fairly dry.
• Remove the dough and form it into a smooth ball.  Coat the inside of the bowl with olive oil, set the dough into the bowl and turn it over until it is coated in oil.
• Cover the bowl with a dishcloth, and let it rise for at least 1 hour, longer if you have time.
• Divide the dough in half, then divide each half into 4 or 5 balls.
• Roll each ball into a 6 inch round.
• Cook in a skillet or griddle on medium high heat, flipping after 3 minutes.  Cook on the second side for an additional 1-2 minutes.

Or

• Bake in the oven on a pizza stone or cookie sheet with the temperature set to 450.  I like to use parchment paper.  Flip after 3 minutes, and continue to bake for an additional 2-3 minutes on the second side.
• Set your pizza stone directly on the grill.  Preheat the grill to medium high.  Place 3 pitas on the stone and close the grill lid.  Flip the pitas after 2-3 minutes, and continue to cook an additional 2-3 minutes on the second side.