Pita Bread (Arabian Pocket Bread)

This is the recipe that I usually use when I make pita bread, and I have been using this recipe since the 80s. It usually makes a nice bread: firm on the outside, chewy on the inside, with a fully-inflated pocket. It makes small breads as the recipe is written, which is kind of nice. Everyone gets his or her own. Putting the hot breads into a paper bag as they come out of the oven, as the instructions indicate, helps keep the breads from drying out, and it keeps them warm for a long time.