In a bowl, stir the warm water and yeast together. Let it rest for 10-15 minutes
Add everything else, and knead for 8-10 minutes. When the dough pulls cleanly away from the bowl, it's kneaded enough.
Put the dough in a clean bowl (if needed), lightly coat with more olive oil, cover, and let rest in a warm area for an hour, or until doubled in size.
Gently punch the dough down to deflate it.
Divide the dough into 8 pieces.
On a lightly floured surface, roll each piece out into rounds approx 8-9" diameter, and 1/4" thick.
Warm a skillet (preferably cast iron) to medium-high heat. Drizzle olive oil, and wipe off any excess.
Cook a pita round for 30 seconds, or until bubbles form.
Flip and cook 1-2 minutes, until large spotted circles form on the bottom.
Flip again and cook 1-2 minutes - this is when the pita should puff up.