Combine all of the ingredients except water and oil in the bowl of a stand mixer fitted with a dough hook. Mix on low speed to evenly distribute dry ingredients. Make a well in the center and add the water and oil. Mix with the dough hook to form a rough/shaggy dough, scraping down the sides of the bowl as needed.
Turn your mixer up to medium speed and let the dough hook do its thing for 5 minutes. It's going to feel weird to let it go that long, but trust the process. Let it go. Use the time to wipe the counters, put your measuring cups in the sink, etc.
Use your bowl scraper to pull the dough away from the sides of the bowl. Put the dough into a lightly greased bowl, cover it, and let it rest for an hour at room temp (70-72°F) or until almost doubled in size. I hate making extra dishes, so I usually take the dough out of the mixing bowl with one hand, spray some PAM into the bowl with the other, and then put the dough right back in to rest.
When the dough has almost doubled in size (it'll look noticeably puffy), use your bench scraper to turn the dough out onto a lightly greased surface and divide it into 8 roughly equal pieces (use a kitchen scale if you want to be precise).
Shape the pieces of dough into balls by tucking the edges up over the dough, rotating it as you go until you have all the raw edges gathered on the top of the dough and a smooth surface against the counter. Flip the dough over and cup your hand around it with your pinkie against the counter. Drag the dough toward you to create surface tension. Rotate the dough 90° and repeat to turn the oval into a circle. Put a little water or oil on your hands if you find the dough is sticking to them. Cover the dough that you aren't currently working with with a clean towel. Roll 2 to 4 of the dough balls into 6" circles using a lightly floured rolling pin. Flatten the dough with your hand first, then roll from the center out, rotating 90° between each roll so that you form an even circle. Place the flattened dough rounds on a lightly greased baking sheet. The number you roll out for the first batch depends on how many you can fit on your baking sheet, so you may need to do four batches of two, or two batches of four, depending on how much room you have. Keep the unrolled dough covered and roll it out while the first batch is baking. Adjust your oven racks so one is on the bottom and the other is on the middle-highest. Let the dough rest for 15 minutes while you pre-heat your oven to 500°F. If your oven doesn't go to 500°, just crank it as high as you can.Do not skip the 15 minute rest time. Rushing means your pitas won't poof up as nicely in the oven.
Place your first baking sheet of pitas on the lowest rack of your oven and set a timer for 5 minutes. The pita pockets should puff in the final minute or so. If they don't, your oven isn't hot enough and you'll want to wait a few minutes before doing the next batch.
Move the first baking sheet to the top rack and set your timer for 2 minutes. This is when they get nice and golden brown. You may need a little more than 2 minutes, so check on them at 2 minutes, but it's okay if you leave them in a little longer for more color.
Remove the baking sheet from the oven and carefully use kitchen tongs to move the puffed up pitas to a clean dishtowel. Gently wrap the pitas in the dish towel without squashing them to allow them to steam and soften before tearing them open to eat.
Repeat with the remaining pita dough.