http://www.breadrecipe.com/az/peppypitabread.asp
(All Recipes)
Ingredients    
 
1 1/8 cups warm water (110 degrees F/45 degrees C) 
3 cups all-purpose flour 
1 1/2 teaspoons salt 
1 tablespoon vegetable oil 
1 1/2 teaspoons white sugar 
1 1/2 teaspoons active dry yeast 
 

Mix water, sugar and yeast in a large bowl.  
Let sit until frothy.  
Add remaining ingredients and mix with wooden spoon.  
Knead in bowl until smooth.  
Cover and let rise up to a couple of hours in a warm place (dough will NOT double.)

Turn dough onto a lightly floured surface. 
Gently roll and stretch dough into a 12 inch rope. 
With a sharp knife, divide dough into 8 pieces. 
Roll each into a smooth ball. 
With a rolling pin, roll each ball into a 6 to 7 inch circle. 
Set aside on a lightly floured countertop. 
Cover with a towel. 
Let pitas rise about 30 minutes until slightly puffy. 

Preheat oven to 500 degrees F (260 degrees C). 
Place 2 or 3 pitas on a wire cake rack. 
Place cake rack directly on oven rack. 
Bake pitas 4 to 5 minutes until puffed and tops begin to brown. 

Remove from oven and immediately cover them with a damp kitchen towel 
until soft (about 4-5 mintues). 
Once pitas have softened, either cut in half or split top edge for 
half or whole pitas. 
They can be stored in a plastic bag in the refrigerator for several 
days or in the freezer for 1 or 2 months.