Mix the dough. In a large bowl, whisk the flour, salt and instant yeast (if using active yeast then activate in warm water for 15 minutes, then proceed with the recipe).
Add the water and oil. Stir with a spatula until a shaggy dough forms. The mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a slightly sticky ball, about 30 seconds.
Drizzle a little bit of olive oil over the top and turn the dough ball to coat, cover bowl with a clean tea towel and transfer to a warm place to rise for 1.5 hours. (if your oven has a proof function use that, if not turn oven on for 1 minute, then turn it off and put the bowl inside to rise).
When dough is done rising, remove from oven (if you used it) and set oven to bake at 550°. Put your baking steel or baking sheet in the oven to preheat as well.
Cut a piece of parchment paper into 6 small pieces about 6" square.
While the oven is preheating, turn the dough out onto a lightly floured surface and knead briefly to form a ball. Use a bench scraper (or knife) and divide the dough into 6 equal portions. Each ball should weigh roughly 73 g. Using flour as needed to prevent sticking, make each portion into a small ball (create some tension) and let the balls rest for a further 30 minutes.
Roll the balls out. Flatten once ball and using flour if needed, gently roll out with a rolling pin until you have a 6" round. Do not get too aggressive because you do not want to force the air pockets out. If a round is resisting, set it aside and try another one, going back to the resistant one last. Transfer each round to a square of parchment that you previously cut out, and let rest a further 15 minutes.
Bake the pita. Once the oven is preheated, carefully place 3 rounds (with the parchment attached) on a preheated baking steel or baking sheet. Cook for 3-4 minutes or until lightly golden. When done, remove pita from the oven, and place in a tea towel lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
These can be stored at room temperature in an airtight bag or container for 3 days or frozen for up to 3 months (if they last that long!).