I found this recipe on Pinterest, and I've been making it quite often. It's really easy, and the way I make it is even easier than the original recipe because I just throw the ingredients into my breadmaker and let it make the dough. I love these pitas for sandwiches.
The last time I made pita I used my sourdough starter. What I love about using the starter is - no packaged yeast! And it's fun. I'm not sure if I'll use the starter to make pita from now on or not, but they turned out great.
|or place on wire rack to cool, I guess...|
Some additional noted from the kitchn:
Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.
Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.