Indian Garbanzo Bean Salad with Pitas

In a small bowl combine yeast, 1/2 cup of the warm water, and the honey. Let stand about 10 minutes or until foamy.

In a large bowl combine 3-1/2 cups of the flour and the salt; make a small depression in the middle of the mixture. Stir the remaining 1 cup warm water and the oil into the yeast mixture. Slowly pour the yeast mixture into the flour mixture, stirring until dough forms.

Place dough in a well-oiled bowl; cover loosely with plastic wrap. Let rise in a warm place until double in size (1-1/2 to 2 hours).

On a floured surface, knead dough for 10 minutes, adding enough flour to keep dough from sticking. Divide dough into 10 pieces; roll each into a ball. Cover loosely; let stand for 10 minutes.

Preheat oven to 500° F. Position racks at bottom of oven. On a lightly floured surface, roll out dough balls to 6-inch circles. Transfer circles to ungreased baking sheets. Bake for 4 minutes; turn over and bake for 2 minutes more. (they will puff.) Transfer to wire racks. Repeat with remaining dough.