1. Combine the yeast, water, and honey and olive oil in the bowl of an electric mixer fitted with a dough hook. In a separate bowl combine the flour and salt, then add this to the yeast mixture and knead on medium for 10 minutes, or until the dough is smooth and slightly tacky, and stretches when pulled apart instead of breaking.
2. Let the dough rest in a cool place overnight. If you don’t have time, let it rest covered at room temperature for at least 2 hours, or until doubled in size. Preheat the oven and either a pizza stone or cast iron skillet to 450F.
3. Punch it down, allow it to rest for another hour, then divide it into 8 roughly equal pieces. On a generously floured surface, roll each piece into 8” circles, turning the dough after every roll to prevent it from sticking. Don’t roll it too thin or you’re more likely to get crispy pitas instead of soft ones; the ideal thickness is about 1/4” thick.
4. Transfer the dough to the pizza stone – I baked two pitas at a time. Bake for 2-3 minutes, they’ll be done when puffed and not yet starting to brown. Let them cool slightly before making them into chips, and lower your oven temperature to 375F.

Seasoning

1. Combine the olive oil, salt, thyme, and pepper in a small bowl, and brush this mixture over each pita triangle. Bake for 8-10 minutes. They may not look completely browned, but they will still be crunchy.
2. Combine the sugar and cinnamon. Brush each chip with melted butter, then sprinkle the cinnamon sugar over them. Bake for 8-10 minutes.