Dissolve yeast in warm water for about 5 minutes in the bowl of your stand mixer.
Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter.
Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller.
Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
While the dough is resting, preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down onto a baking sheet. Bake 10-15 minutes until light golden.
Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.These store for up to two days well wrapped or frozen for three weeks.