Pita Bread

This is not the pita I grew up with, but it is the pita bread I always wanted - thick and puffy with a perfect pocket for all your delicious savories. I have never made pita on a baking sheet. FOUR or FIVE at a time! Yeh has you roll the dough thicker than most recipes (1/4 inch thick) and bake on a parchment lined baking sheet. Much quicker than 1 or 2 at a time on a pizza stone, which means less time you have to have the oven blazing. And they are delicious! One note - I did not need all the flour - had about 1/3 cup left and probably could have used a couple tablespoons less.