Stir the honey and yeast into the warm water in a small bowl and let sit until the yeast has activated. This usually takes about 5 minutes but a little longer won't hurt.

Add 2 1/2 cup of flour and the salt to a mixing bowl and start the mixer with a dough hook on low. Slowly pour in the activated yeast and olive oil.

Turn the mixer to medium and let mix until all ingredients are combined and it forms a ball. If it is still quite sticky, add a little more flour, a Tbsp at a time until it forms a ball.

Flour your work surface and turn the dough out onto it. Knead by hand for about five minutes, making sure to keep your surface and hands floured. Don't go too crazy with the flour, it is better to have it a little bit wet instead of too dry.

Shape it into a rough ball and transfer to a lightly oiled bowl with enough room for the dough to double. Add a clean damp towel over the bowl and set aside in a warm area until it doubles in size. This will probably take about two hours.

Use your hands to gently squash or deflate the dough. You don't want to knead it or fold it over on itself at this point, you just want to let the air out and kind of compact it.

Move back to a floured work surface and divide it into 6 equal pieces for bigger pita's or 8 pieces for smaller ones. (I prefer bigger but to each their own)

Gently form each piece into a fairly thick circular disc by hand and cover them with a towel until ready to roll out.

Start heating your pan before you start rolling. I prefer cast iron since it gives a nice even heat. I start out on medium heat and turn up or down as necessary depending on how they are cooking. Lightly grease your pan.

Roll out your first pita on your floured surface using a floured rolling pin. Turn it several times as you roll and try to keep it as close to a circle as you can. Keep rolling till it's about a quarter inch thick.

Lay your pita in the skillet and let sit there until you see bubbles starting to form. This will probably be about 20 to 30 seconds. At this point flip it over with a spatula and let cook until it starts to brown in spots, about 45 seconds. It may start to puff up at this point, or it may not. Flip the pita one more time and let cook for another 45 seconds or so until that side starts to get brown spots. These times can vary drastically depending on the heat of your pan and the thickness of your pita dough so make sure you pay attention and adjust as necessary on the fly.

When done take them out and put them in a covered container. I use a tortilla warmer to keep them warm and moist.

Repeat from step 10 until you have cooked them all