Prep the dough
Mix all of the ingredients in a free standing mixer, using the dough hook, for 4-5 minutes. If you don't have a dough hook, mix and knead the dough by hand for 8 - 10 min.
Oil a medium sized bowl then add the ball of dough. Cover the bowl with plastic wrap and leave to rest for up to 24 hours at a relatively cool room temperature, in the 60's).
Cook the bread
Preheat your oven to 500 ºF, with a baking stone on the top rack, for an hour before cooking dough.
Scrape the dough out on to a floured cutting board. Divide the dough in 12 equal parts of about 100 grams each, and shape into balls. Coat with flour as needed depending on the stickiness of the dough. Cover the balls with a towel or saran wrap, and leave to relax for 10 minutes.
Work with one ball of dough at a time, shaping them by hand in to a disc shape. Wth a rolling pin, roll out the disc to a circle of about 1/8 inch thickness. Roll from the middle to the edges and turn the dough a few times, so it will be rolled out evenly and round.
Quickly toss a rolled out disc on hot stone and close the oven door, to retain as much heat as possible. You can bake several at once, but test bake one pita first to see how it comes out. The pita only take 3 to 4 minutes to bake, during which time you should see them puff up significantly, creating the classic pocket inside. When the pita is done remove it quickly and place on tea towels or a rack to cool. Repeat the process with the other dough balls.
Let the pita cool to room temperature then put in an airtight container if not eating right away, to keep them from drying out. Fill with delicious fillings like falafel, hummus, babaganouj, grilled chicken or lamb, and veggies. Your wine pairing will depend on what fillings you choose.
Leftovers can be frozen or turned in to pita chips. Enjoy!