Whisk together yeast, honey and 1/2 cup water in a small bowl. Allow to sit for 5 minutes.
In a large mixing bowl, combine flour and salt. Add yeast mixture and 2 Tbps. olive oil and stir to combine. Add remaining 1/2 cup water and stir continuously until dough begins to come together into a ball. (If dough is dry and does not come together, add up to an additional 1/4 cup water.)
Turn dough out onto a lightly floured surface and knead until dough becomes elastic but still slightly sticky, about 7 minutes. Place dough in a large bowl, coated with 1 Tbsp. olive oil. Cover the bowl and allow dough to rise at room temperature, until doubled in size, about 2 hours.
Turn dough out onto counter and knead a few times to eliminate air bubbles created during rising. Divide dough into 6 even pieces and roll into balls. Allow dough balls to rest on the counter for 20 minutes, while oven is preheating.
Preheat oven to 450 degrees. Using your palms (or a rolling pin), flatten each ball of dough into a circle, around 8 inches in diameter. (The thinner you roll these out, the more crispy and thin your chips will be.) Place flattened dough circles baking sheets, insuring that they do not overlap. Bake until they puff up and begin to turn slightly golden, about 5 minutes. (Remove from oven immediately if edges turn dark brown.) Remove from oven and allow to cool.
Turn oven down to 350 degrees. To make the chips, slice each baked pita into 12 chips (wedges or squares). Toss the chips in 1 Tbsp. olive oil and 2 tsp. salt and arrange evenly on a baking sheet. Bake for another 15-20 minutes (turning chips with a spatula after 10 minutes so that bake evenly), until chips are brown and crisp on both sides. Allow again to cool completely on the counter, at least 1 hour. Serve with hummus or other dipping sauces. Store for up to a week in a air-tight container at room temperature.