For best results, refrigerate the dough for 6 to 12 hours before baking.
You can also cook the bread over a campfire: Preheat a cast iron skillet over your fire for at least 15 to 25 minutes. Place the dough in the skillet and cook for 2 minutes on each side, or until each side is nicely browned. Keep a close eye on the cooking process.
Using a stand mixer fitted with a dough hook (or mixing by hand in a large bowl), mix all the ingredients until the dough forms a ball. The water should be completely absorbed by the flour.
Knead the dough for another 5 to 7 minutes until it is smooth. The dough should be less sticky and more elastic by hand. Don't hesitate to put some muscle into it.
Cover the dough with a damp cloth and let it rise for about 90 minutes in a warm, humid environment.
On a floured surface, divide the dough into eight pieces.
Shape each piece into a ball. Cover the balls with a clean cloth and let them rise for 15 to 30 minutes.
Using a rolling pin, flatten or roll the 8 balls on a well-floured surface into circles about 1/2 inch (1 ¼ cm) thick.
Let them rest for about 10 minutes.
Meanwhile, heat a baking sheet, cast iron skillet, or even the BBQ.
Grill the pita bread for two to three minutes on each side, keeping an eye on it so that it doesn't burn. Flip them and cook them on the other side. If the pan is hot enough, the pita breads should puff up as they cook.
Brush them with olive oil or butter at the end of cooking, as preferred.
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