Mix the dry ingredients (flour, salt, yeast) in a bowl.
Add the wet ingredients and use a stand mixer to make a smooth dough. It should not be sticky, if it is, add 1 tbsp of flour 1 at a time. Different flours give different results so feel free to adjust slightly.
Leave in a bowl and cover with plastic foil or a lid. Leave to rise for at least one hour, but I’ve left it for 4 hours and 1. that still worked well (if you’re planning on a long rise, add a little more than 1 tbsp yeast).
Knead the dough by hand to press out the air and create a soft ball. Split the dough in approx. 6 smaller balls.
Cover the with a towel and leave on the side for another 15-30 minutes (while you’re making the rest of the meal).
Heat a frying pan on a medium heat.
Roll out the dough balls one at a time. Aim for about half a centimeter.
Place in the pan and flip once the top starts swelling.
Sprinkle with some oil and continue cooking, flipping one or two more times, until cooked.
The pita will stay quite soft thanks to their thicker consistency and become super fluffy.