In a bowl of a stand mixer with a paddle attachment ( I use a whisk when I make a small amount), put 1 cup flour, yeast and water.
Mix until incorporated, then cover the bowl with a kitchen towel and let rest for at least 15 minutes.
Add salt, oil and the remaining flour gradually. Add one cup first and mix well, then add the rest of the flour if needed (1/4 cup).
Knead the dough for about 5 minutes. Check if it needs more flour(some flours absorb more liquids than the others).
Once the dough gets together (it should be a little sticky), stop mixing.
Cover the bowl with plastic wrap and let rise for 1 hour to 2 hours (depends of the temperature of your kitchen).
Deflate the dough and cut it out into 8 equal pieces. Form 8 balls( you can cut out the dough into 6 pieces or less for bigger pitas).
Cover the dough balls with kitchen towel and let rest for about 25 minutes.
Roll out the dough balls into thin discs of about ¼ inch.
Let rest for about 5 minutes before cooking them.
Cook on a slightly oiled cast iron skillet over medium heat( reduce or increase the heat if needed).