I made this pita bread over the weekend and loved how easy it was! While mine aren't perfectly round they were perfectly delicious! It was kind of a last minute decision to make the pitas and so I ended up going with a recipe that I could make right away. There was one recipe I really wanted to try but the dough had to sit overnight in the refrigerator. I still plan on trying that recipe, though, because it will enhance the flavor. :) But this was a great, quick recipe and if I ever need pita bread in a hurry again I will definitely make it!
Recipe from AllRecipes
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack (I used a pizza stone). Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.