Mix the flour, water, and oil together and allow to autolyse for one hour.
Add the salt and yeast. Knead dough for about five minutes until smooth and elastic.
Place in a bowl coated in olive oil and rise until doubled. While dough is rising preheat your oven and pizza stone (or steel or cookie sheet) to 475℉.
After dough has risen, gently remove it from the bowl, and divide dough into pieces (about 75 grams a piece for a 6" pita). Gently form each piece into a round ball by lightly dragging and turning it on the counter.
Cover the dough balls with a damp tea towel and allow to rest for 20-30 minutes.
Roll the balls into a circle about 6 inches wide and 1/4" thick. After you have rolled the dough into a circle, put it on a piece of parchment paper, and place it on a pizza peel. Repeat the same thing three more times (or however many rounds you can fit on your pizza stone).Be sure to keep the dough balls covered while you are rolling the pitas. For this step I roll one ball at a time until I have four total. I then bake those four pitas before repeating the process. After you have rolled the pita turn the broiler in your oven on (mine reaches 550℉). When you can tell the broiler is hot transfer the pita on the peel onto the pizza stone. In about one minute they should start to puff up. After they have puffed up turn the oven back to 475℉ and continue to bake for another minute or two.
Remove the pitas from the oven and wrap in a dry tea towel.