Weigh or measure out all of your ingredients and add them to a large bowl. If you are using a stand mixer, mix for 5 to 8 minutes to form a smooth dough. If mixing/kneading dough by hand, you might need closer to 10 or 12 minutes of kneading for everything to come together as a smooth dough.

Add the dough to a lightly oiled bowl and allow it to rest for 1 hour until the dough has doubled. 

After the dough has risen, divide it into 6 equal pieces. I use a scale for this, but you can eyeball it if you want. 

Roll each dough portion into a ball and keep all of your dough balls covered by a clean towel. Allow your dough balls to rest on the counter for 15 minutes. 

After fifteen minutes, take each dough ball one at a time and press it flat on your clean counter or surface. With your hands or a rolling pin, roll each dough ball into a rough 6 to 8-inch circle. If the dough doesn't have a lot of stretch and won't roll into a full 6 inches, you can let it rest for 5 minutes while you work on another dough ball. This resting period will allow the dough to relax a little, and it will stretch further after relaxing. 

Place a large skillet or griddle over medium-low heat. Once you have a 6 to 8-inch diameter disk, transfer it carefully to the hot skillet or griddle. Cook for 2 minutes on the first side and flip. Continue cooking for around 2 minutes on each side until you start seeing brown spots on the dough. The flatbread may puff up during this process, and that is a good thing. Press it down with a spatula to keep it consistently cooking flat.

Once your flatbread is spotted on the outside and puffy, add it to a plate or pan covered with a clean towel. The towel allows the pita to steam itself a little, which makes it even more pliable. 

Continue this process for all of your dough balls until they are all turned into pitas. 

Store any leftovers in a sealed container at room temperature for up to 5 or 6 days.