Sift the flour with the salt. While gradually pouring in water, knead a smooth dough - it needs to be elastic.
Transfer it to an oiled bowl and let it rest for 30 min.
Transfer the dough to a floured surface, knead it again and divide it into parts the size of an apple.
Form these into balls and roll them out into pitas.
Bake the roti pitas in a dry pan with a thick bottom, turning them over every 5-7 min. so they don't burn and dry up.
When prepared in this way, you'll get soft and airy Pakistani pitas.