Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. In a separate bowl, activate 1 teaspoon of instant yeast by mixing it with ¾ cup of warm water. Slowly pour the yeast mixture into the flour while stirring until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it doubles in size.

Punch down the dough, divide it into 8 pieces, shape each into a ball, and roll them out into circles about ¼ inch thick.

Preheat your oven to 475°F and place a baking stone or inverted baking sheet inside for 30 minutes. Bake the rolled-out pitas for about 3-5 minutes until they puff up and turn lightly golden.