Pita Bread
Source: Loaves of Fun : A History of Bread with Activities and Recipes from Around the World by Elizabeth M. Harbison

Traditional pita was made without any leavener, but I find my pita pockets are just a little bit better and easier to make if I add about a teaspoon of yeast.

1 1/2 cups alt-purpose flour
1 cup whole wheat flour
1 teaspoon (almost 1/2 package) yeast (optional)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 egg
1 cup water

Combine all the ingredients in a mixing bowl and make a firm, smooth dough. Let it sit for 1 hour undisturbed.

Heat the oven to broil or 550 degrees F. Divide the dough into eight equal balls. Put them on a cookie sheet and press or roll each ball into a very flat disk.

Bake for 4-5 minutes in the hot oven or until tightly toasted. Remove quickly when they’re ready or else they’ll burn.

Makes 8 pita pockets