Espresso and Lime

1 Whisk together 2 cups of all purpose flour, 1 teaspoon of salt and 1 teaspoon of instant yeast in a large bowl
2 Add 165 ml of warm water and 1 tablespoon of olive oil into the flour mixture and mix until a dry dough begins to form
3 Knead the dough gently by hand in the bowl until all of the flour is incorporated into the dough 
4 Place 1 tablespoon of olive oil into a large clean glass bowl
5 Transfer the dough into the oiled bowl and flip over a few times until the entire surface of the dough is lightly coated with olive oil
6 Cover the bowl with a clean kitchen towel and rest in a warm place for 90 minutes
7 Transfer the dough onto a lightly floured surface and divide it into 6 equal portions
8 Form each portion into a round ball, cover with a dry towel and rest for 30 minutes
9 Place a pizza stone or large cast iron skillet upside down into the oven on a middle rack and preheat the oven to 500 degrees
10 Cut six 8”x8” squares of parchment paper
11 Gently press each dough ball out a bit and carefully roll it into a 6 inch wide disk 
12 Place each pita onto a sheet of parchment paper and rest for 15 minutes
13 Carefully slide one pita, still on the parchment paper, onto the pizza stone or cast iron skillet and bake for 3 minutes
14 Once the pita is lightly golden and puffed, transfer it into a clean kitchen towel and repeat until all of the pitas have been baked
15 Store in an airtight container at room temperature