Whisk water and dry yeast together, and leave for a few minutes to dissolve.

Add sifted einkorn flour and salt. Start mixing with a spoon until it becomes too hard to do (chunks of dough forming).

Add olive oil, and knead with your hand for a couple of minutes, until the dough is smooth. Stop kneading once the dough starts to feel sticky. Cover, and leave at room temperature for an hour.

When ready to bake, place a cast iron skillet or a pizza stone in the oven, and turn it on to preheat to 450ºF.

Using a soft spatula, turn the dough onto a well floured work surface; the dough will be sloppy. Sprinkle flour on top.

Gently knead it into a soft ball adding more flour if needed to prevent sticking, but try not to go overboard with - we are trying to keep the dough moist and soft. Form a dough 'sausage' and separate it into 8 pieces. Form each piece into a ball, and keep them covered until ready to shape. Roll each ball out to about 6".

Bake each pita for 2 minutes on one side, flip with a soft spatula, and bake 1 more minute. You don't want to overbake or brown the pitas.

Keep cooked pitas on a plate lined with a napkin and covered with a towel to keep soft.