Combine warm water with honey, stirring until honey is almost dissolved. Add yeast, stirring until incorporated.

Loosely cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.

Measure the cassava flour tapioca starch, baking powder, and salt into a food processor, blitz to combine.

Add lard to the processor, blitz just a few times to break up the lard and distribute a little.

Add water/yeast mixture, once again mixing until fully combined.

With clean or gloved hands, pinch a little of the mixture together. It should hold well, without being sticky.

If it doesn't hold together, add a small amount of water - just a few drops at a time - combine, and test again.

When you’re happy with the texture, transfer dough to a greased bowl. Loosely cover bowl with plastic wrap, allow to rise in a warm area for at least 2 hours.

Heat up a large nonstick pan - I like to have it about medium-high. You don’t want to heat a nonstick pan on high, but you do want it pretty hot for this.

One at a time, cook your pita rounds. Spray your pan with olive oil, the lay a pita round in the pan. Allow to cook for 2-3 minutes, or until it starts to puff up a bit.

Spray the top of the pita with more olive oil, flip, and cook for another 2-3 minutes.

Once pita is cooked through and browning on both sides, remove from the pan and place on a cooling rack, while you repeat with the remaining pita rounds.