Dissolve yeast and honey in the water. When bubbly (5-10 minutes) add salt, oil and 6-cups flour, mixing well. Turn out onto lightly floured surface and knead 5 to 10 minutes, adding more flour if necessary (just enough to keep from sticking). Cover dough with a clean kitchen towel and let rise until doubled, about one hour. Punch down dough and divide into 12 to 20 equal pieces, depending on how large you want the pitas. Roll each into a ball, let rest a few minutes and then roll out on a floured surface into circles about ¼-inch thick. Place circles on greased cookie sheets, cover and let rest 30 to 45 minutes. Heat oven to 450°F. Bake pitas, one sheet at a time on the bottom rack of the oven for about five minutes. They should be puffed in the middle and barely browned. To keep them soft wrap in a clean towel to cool. Freeze any that won’t be used right away, wrapped well in foil and a zip-top bag. Thaw, still wrapped in foil, at 350°F for 10 to 15 minutes.