In a large bowl, whisk together flour, salt and instant yeast.
Add water and one tablespoon of olive oil. Stir until combined and dough begins to form.
Knead dough just until flour is absorbed and form into a ball.
Drizzle extra olive oil over top of dough ball. Turn over making sure entire ball is coated with oil. Cover with kitchen towel or cling wrap. Move to a warm place and let rise for 1.5 hours.
After dough has risen to about double it's original size, turn out on lightly floured surface and knead into a ball.
Preheat oven to 550° F. Heat pizza stone or baking steel according to manufacturer's directions. If you're using a cast iron skillet, heat skillet for at least 5 minutes before baking.
Divide ball into six equal pieces. Roll each portion into a ball, using flour to prevent sticking. Let balls rest for 30 minutes.
Flatten a ball and using a rolling pin, gently roll out until it becomes a 6-inch round. Repeat with remaining dough balls.
Let rounds rest for about 15 minutes.
Using a pizza peel or spatula, slide flattened dough rounds onto pizza stone, baking stone or skillet. If using a skillet you'll bake one pita at a time. If using a pizza stone or steel, you can cook 2-3 rounds at a time.
Bake for2 minutes or until golden brown. Repeat with remaining dough rounds.
Pita can be stored in an airtight container for about 3 days.