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Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
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TO BAKE: (Dough should be refrigerated for at least 24 hours).
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Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
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Just before baking, dust a pizza peel with flour.
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With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. (Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
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Divide the dough into 4 pieces (no larger than 4 ozs. each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
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Place the dough on a flour-dusted pizza peel, dusting the top with flour.
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With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch. This is important, because if it's too think, it may not puff.
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With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
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Bake for 5 to 7 minutes, until lightly browned and puffed.
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For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
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The pitas will deflate slightly as they cool, however the space between the crust will still be there.
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Serve with your favorite filling.
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Once cooled the pitas can be stored in a zip-lock bag.
