Hi Robyn :-) I made Pita, once a very long time ago and have no idea what recipe I used. I checked my Cookig of the Eastern Mediterranean cookbook feeling quite sure that I would find a recipe for you in it. Instead, I found this recipe in my cookbook, The Food and Wine of Greece by Diane Kochilas.

Mediterranean Pitta Bread (Pitta bread may be frozen after completely cooled.)

2 envelopes active dry yeast
1 tsp. sugar
2 c. warm water
6 to 7 c. bread flour
2 tsp. salt
5 Tbl. butter, melted
Cornmeal

1 In a small bowl, dissolve yeast and sugar in 1 cup of warm water. Cover with a cloth or towel and let stand in a warm place for 10 to 15 minutes; it will bubble.
2 Combine 6 cups of the flour and salt in a large bowl. Make a well in center, Add remaining cup of warm water, melted butter, and yeast mixture; mix with a wooden spoon until a sticky dough forms.
3 Turn out dough onto a lightly floured surface and kneed, adding more flour if necessary, until dough becomes soft and silky to the touch. Shape into a ball and let rise, covered, in a lightly oiled bowl until double in bulk, 1 1/2 to 2 hours.
4 Punch down dough and let it rest for 20 minutes. In the meantime, dust 2 or 3 baking sheets or individual 9-inch round pans with cornmeal.
5 Divide dough with a knife into 10 to 12 balls. Roll each ball into an 8-inch circle and place circles on baking pans, leaving about 1 inch between them. Cover with a cloth or towel and let rest again for 30 minutes.
6 Preheat oven to 500 degrees F. Put first sheet on bottom of oven and leave for 3 to 5 minutes, until pitta bread has expanded into a bubble. Transfer to rack in middle of oven and bake for another 3 to 5 minutes. Remove and repeat with remaining circles. Let pitta cool. Yield: 10 to 12 individual pittas

Whole Wheat Pitta: Dissolve yeast, sugar and 1 tsp. honey in 1 1/4 c. warm water; cover and let stand in a warm place for about 10 minutes. Follow directions from step 2 above, using 3 cups bread flour and 3 c. whole wheat flour and omitting salt. Substitute 1/4 c. olive oil for butter.