From The Flavor of Jerusalem
Pita can be eaten many different ways and at every meal. For breakfast, toast and fill with butter and honey. For a sandwich, open by tearing one edge apart half way down and fill with Falafel and salad. For an accompaniment to an array of hors d’oeuvres, cut into small wedges and dip in all the traditional maza salads, such as tahini and parsley, hummus and baba ghanouj.
Place the yeast, salt, honey and 1 1/2 cups warm water in a small bowl and let stand 10 minutes in a warm place. Place 2 cups flour in a large mixing bowl and add yeast mixture. Mix vigorously for 1 minute and add 1 more cup of flour. On a floured board, knead the bread for 10 minutes, adding more flour if necessary to make a medium stiff dough. Clean and lightly grease a bowl. Return the dough to the bowl, making sure all sides are greased. Cover with a clean damp towel, place in a draft-free warm place, and let rise until doubled in size (about 1 hour).
Preheat oven to 450.
Punch the dough down and knead a little. On a floured board, divide the dough into 12 pieces, form each into a ball, cover and let rise 10 minutes. Roll or pound the balls of dough into flat circles about 5 inches in diameter, and 1/4 inch in thickness. Do only 5 or 6 at one time. Place these rounds on an ungreased cookie sheet and bake on the bottom of the oven for 8 minutes, or until the bottoms are browned. If the tops remain pale, let brown under broiler briefly.
Let cool, then place in plastic bags and refrigerate or freeze.
To serve, place in 350-degree oven about 3 minutes until the pita is warm. Be careful not to keep the bread in the oven too long, as it becomes rock-hard. Serve immediately as pita hardens quickly if left uncovered.