In the bowl of a stand mixer proof the yeast with the honey and the water for 10 minutes.
Once the yeast blooms, add the rest of the ingredients and mix well with a ladle. Rest for 5 minutes.
With the dough hook on, knead for around 8-10 minutes adding flour in between as needed till you get a tacky dough.
Coat with a bit of oil and keep the dough in a warm place for at least an hour until it doubles in size. I normally prefer to keep in my stand mixer itself for rising.
Once it rises punch down the dough. Transfer it to a floured surface and knead over itself for a few times.
Spread the dough to the shape of a rectangle. Cut into even-sized balls. Roll them smoothly and rest them by keeping them covered with a towel for 10 minutes. Preheat the oven with the baking stone/tawa/baking sheet at 180°C for at least 20 minutes.
After 10 minutes roll the balls into circles around 3.5 - 5 inches in diameter and about ¼ inch thick, using a rolling pin.
Once the tawa is nice and hot, drizzle some oil over the top and transfer the pitas in two's or three's onto the tawa and bake for 10 minutes.
In about 3-5 minutes the pitas will puff up. Now open the oven and flip the pitas carefully without deflating them.
Bake the second side also for 3-5 minutes and remove from the oven.
Keep the pitas wrapped in a towel so that they do not become dry. Serve with hummus or make sandwich wraps.
This is how the inside of the pita looks.