All these ingredients are in a large glass bowl.

Mix thoroughly.  It will form kind of a strange, almost sandy dough.  That's okay.  It won't be like that later.

Leave on the counter, covered, for 12-24 hours.

After soaking the flour, add 2 teaspoons salt and 1 packet of yeast (2 teaspoons).

Sprinkle the salt and yeast over the dough and knead until incorporated (still in the bowl).  Then, turn it onto a lightly floured surface and knead it for about 10 minutes.

Fold the dough over, push it, turn it 90 degrees, and repeat.  Continue to knead until the dough becomes smooth and elastic.  It loses that "sandiness" once you add these additional ingredients and knead.

Place the dough back into the bowl and cover it.  Put it in a warm place to rise, about an hour.  It will roll out better if you let it sit for 3 - 4 hours.

Place a pizza stone in the oven and start preheating to 400ºF for about 40 minutes before you are ready to bake.

When doubled, punch it down and knead for a minute.  Break off small dough balls and roll them out on a floured surface three at a time.

Use a spatula to transfer them to the baking stone, three at a time.  Bake for about 5 - 8 minutes, until edges are lightly browned.

Roll out the next batch while each is baking.  Transfer the baked pitas onto a plate to cool.  See how they puff up as they bake? Once cooled, you can put them in a plastic bag and freeze if desired.