Since the baking of leavened bread has been practiced so much for so many years, humanity together has reduced it down to its simplest bare-bones necessities. You need the flour for carbohydrate, for gluten, for flavor---basically to be the backbone of the bread. To make the bread rise, you add yeast, which digests sugar and produces carbon dioxide within the network of the dough. Add a bit of extra sugar (in the form of honey, if you like, or plain sugar is fine---I used brown sugar because that's what I grabbed first---to help the yeast start to multiply. Oil works as a dough conditioner---it protects the grain from drying out, and will let your pita keep longer. Olive oil is especially good for flavor if you're serving these with hummus or grape leaves or falafel, but I just had vegetable oil on hand, so mine will taste neutral. Finally, a bit of salt help keeps the growth of the yeasts in check.
