Arabic Bread (Khobz'Arabi)

This recipe made a very good pita (with potential for great pita). First of all I did not have bread flour so I had to use all purpose, not a huge deal since the author herself says a.p. works fine but gives a slightly different consistency to the dough. I'm not sure that the two flours (bread or a.p., plus cake flour) are necessary but it did create an easy dough to work with and the final product had just enough chew. A few of my pita's did not puff up however and from what I can tell it was the smaller sized ones (around 5-6 inches) that were more successful. Next time I will try it with the bread flour and keep the pitas on the small size.