Pita Bread

Yield: 6 larger or 12 smaller pocket breads

1 C wrist-temperature water
1.5 tsp active dry yeast
1 Tbsp sugar or honey
1 tsp salt
about 3.5 C flour (less if you're using whole wheat flour; recipe says 1 C can be whole wheat)
optional: 1 Tbsp sesame seeds
a little oil for the dough
extra flour for rolling out
oil or cornmeal, for the baking tray

1.  Put the water in a medium-sized bowl and sprinkle in the yeast.  Let stand until foamy (about 5 minutes)
2.  Add sugar/honey and salt, and stir.
3.  Add 3 C flour, one cup at a time, mixing with a spoon and then switch to using your hands when the dough gets stiff.  Knead it for a few minutes, adding more dough to combat stickiness.  When it's nicely kneaded, oil the dough ball, put it back in the bowl, and cover the bowl with a towel.  Let rise for about an hour, until the dough has doubled in bulk.
4.  Punch down the bulky dough and transfer it to a clean, floured surface.  Knead it for about 5 minutes, then divide it into either 6 or 12 equal pieces, depending on how large you want your pitas.  Knead each piece for a few moments, then flatten it out into a very thin circle (under 1/8-inch thick so it will puff up properly) with a rolling pin.  Let the circles rest for 30 minutes (important note: don't try stacking them or you'll be back where you started).
5.  Preheat the oven to 500 degrees Fahrenheit.  Place a baking tray in the oven for a minute or so to warm up, and then brush it with oil or dust it with cornmeal.  Put circles on the tray and bake for 6-8 minutes, until they are puffed up and very lightly browned.
6.  Remove from the oven, and wrap the breads in a clean, slightly damp tea towel.  Place in a brown paper bag, closed up, for 15 minutes.  This keeps the breads supple.  Enjoy.