Posting this here, for myself, because it beats looking it up every time (and I never got the hang of recipe bookmarks).
1-2/3 cups warm water (110 degrees F/45 degrees C)
4-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1 tablespoon and 1-1/2 teaspoons vegetable oil
2-1/4 teaspoons white sugar
2-1/4 teaspoons active dry yeast
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
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 place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a 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.
There’s an old road, out by Westport, that’s not accessible by car. It leads about a mile and a half on a gentle path, some hills but not that bad. At the end, on a hill that would be overlooking John’s River State Wildlife Area, there’s an old graveyard.