Pita Bread

Source: Mel's Kitchen Cafe (per my sister Heather's suggestion and modifications)

Ingredients:
1 Tablespoon active dry yeast
1 1/4 cups warm water (or whey! - since I've made cheese a couple of times now, I have a lot of whey saved in my fridge - it makes a great liquid to use in breads and soups and such - just FYI)
1 teaspoon salt
3 to 3 1/2 cups  flour (I used about half wheat, half white)

Directions:
Soften the yeast in the water with just a bit of sugar.  When the yeast is softened, add the salt and about 1 1/2 cups of wheat flour.  Mix that in, then add the while flour a little at a time until it makes a soft dough but is still slightly tacky.  Knead the dough for 8-9 minutes until smooth and elastic.

Divide into 6 equal portions and form into balls.  Let the dough balls rest, lightly covered, for 10-15 minutes. Roll each ball into a thin disc, about 1/4 inch thick - be careful to roll them out as evenly as possible so that they will puff bettter.  Let the dough discs rest again, raising slightly, for 30-40 minutes.

Preheat the oven to 425 F.  If you have a stone, preheat the oven with the stone in it so it gets nice and hot.  If you don't have a stone you can just use a regular old cookie sheet, just spray it so the dough doesn't stick. When ready to bake, gently place the pita rounds (I could only fit 2 at a time) onto the pan.  Mel says to flip it over so the side that was exposed to the air while raising is on the bottom.  Also, if the dough is a little dry you can spritz it with a bit of water which supposedly aids in the puffing process.  Cook for about 10 minutes.  The round should be puffy and lightly brown on top.  If it didn't puff, take it out after 10 minutes anyway and eat it as flat bread!

After they are baked you can rip off the top and stuff it with whatever you'd like.  For my pita pockets I put in some of my hummus, lettuce, tomatoes and homemade mozzarella cheese.

Notes:
This was a fun (they really puffed - it was so cool!), different bread to try and I enjoyed my pita-hummus sandwiches for a few days.  Note that this does make six pretty good sized pitas - I'd say like 6 inches in diameter - so you may consider halving the recipe if you don't need that much, as the bread tended to go a little bit stale (I just nuked it for 11 seconds and it softened right up) or moldy (tossed it then) within a few days on the counter.  Or just freeze it for future use.  I'm sure that would work great.