Preheat the oven to 240oC, with a baking tray inside on the bottom rack.
Using a dough hook, mix all ingredients at low speed for about 2 minutes until combined, then at high speed for about 5-10 minutes until the dough is smooth and elastic. At this point the dough should be soft but not sticky.
Divide into 8 equal portions of about 90g each and round.
Cover the dough rounds with a damp cloth and allow to rise in a warm place (~35oC) for about an hour until double in size.
Roll the dough rounds flat to a diameter of about 18cm and immediately toss onto the hot baking tray inside the oven. Do not stretch or crease the dough flats.
Bake the pita for about 5 minutes and when it puffs up, turn the bottom side up to cook evenly on both surface.
After the pita is done, remove from oven and press it flat. Wrap in aluminum foil.