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1. Mix together the yeast, honey and 1/2 cup/ 125m1 lukewarm water in a small bowl and allow to stand for 10 minutes in a warm place. Put 4 cups/450g of the flour into a large mixing bowl, add the frothing yeast mixture and 2 cups/500m1 lukewarm water, and Beat vigorously for a minute or two. Now add the salt and half the remaining flour and Beat again.
2. On a lightly floured board, knead the dough for 10 minutes, adding more flour if necessary to make a medium stiff dough. Place the dough in a lightly greased bowl, cover, and leave in a warm, draft-free place to double in volume - this should take about 1 hour. Pre-heat the oven to 4150°F/230°C.
3. Punch down the dough, knead it again, then divide it into 12 equal portions, rolling each one into a ball with your hands. Roll the balls of dough into flat circles about 5 inches/13cm across and 1/4 inch/0.6cm thick, place the circles an an ungreased baking sheet, cover and allow to rise for 10 minutes. Cook an the bottom rack of the oven for 8 minutes, or until the bottoms are pale brown. If no pocket appears, raise the oven temperature; if too brown, spray with water. Allow to cool, then put into plastic bags and refrigerate or freeze.
4. Pita bread should be served warm
5. Three minutes in a pre-heated 180 C oven. Any longer, and they become rock hard!
6. Make 12