For the pita, mix all ingredients using a stand mixer until well combined. You may also knead by hand until it forms into a smooth dough.
Rest for 30 minutes.
Transfer to a lightly floured surface and cut the dough into balls.
Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.
Heat a large pan over medium heat.
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.
Flip to other side and cook for 15-20 seconds.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use and reheat when ready to serve.
Assemble the pita sandwich.