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.

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.