Dissolve the yeast with honey in the water. Place the flour in a mixing bowl, gradually add the yeast mixture while stirring, and knead briefly. Then add the salt and olive oil and knead for 5 to 10 minutes by hand or using a stand mixer. Shape the dough into a ball, cover it, and let it rise in a relatively warm place for 90 minutes, until it has doubled in volume.

Knead the dough briefly on a lightly floured surface and divide it into four to six equal portions. Shape each portion into a small ball, then roll it out with a rolling pin into a flat round. Place the rounds on a baking sheet lined with parchment paper.

Cover the pita rounds and let them rise again for 30 minutes. Preheat the oven to 410°F (210°C) conventional heat.

Fill an ovenproof bowl with a little water, place it on the bottom of the oven, and bake the pita bread for 8 minutes.