Add the olive oil, salt, and Greek yogurt from the dough ingredients to the starter mixture. Stir well to combine.
Gradually add the remaining flour from the dough ingredients, mixing as you go. Adjust the amount of flour as needed until the dough forms a slightly sticky texture.
Transfer the dough to a lightly floured surface. Knead for about 5 minutes, adding more flour as needed, until the dough is soft, smooth, slightly sticky, and elastic. You can also do this in the stand mixture using the dough hook.
Lightly oil a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
Lightly dust your work surface with flour. Gently deflate the dough, then divide it into pieces weighing a maximum of 100 grams each. Shape each piece into a ball, cover with a towel, and let them rest for 10 minutes.
On a a well-floured surface, press each dough ball into a circular shape with your hands. Use a rolling pin to roll each piece into an oval roughly 5" wide by 8" long, or roll into circles if preferred.
Place the rolled pitas on a tray lined with baking paper. Cover with plastic wrap and let them rest for another 15 minutes. Preheat your oven to 440ºF Convection..
Place your trays in the preheated oven and bake for about 3-4 minutes, until they puff up. For best results, place the pitas in the oven side-on, as they tend to puff up better this way. Only bake 3 at a time.
Remove the baked pitas from the oven and cover with a clean kitchen towel or foil to keep warm. Repeat with the remaining uncooked pitas.