Zola Blue Here Are The Pita Recipes I Use
Hi ZB I didn't want to threadjack on the firm starter thread. Here are the two recipes I use. I love the sourdough one the most but sometimes I get hungry for pitas and I don't plan far enough ahead, so I just make regular yeasted ones.
I found this sourdough recipe at Randy's Vegetarian Cookbook http://www.nanday.com/cookbook/45.php  . I haven't looked at the rest of this site but I like this recipe quite alot. It only makes a small amount so I make 12 at a time. It is convenient though because you can try only making 3 or 6.
Sourdough Pita Bread
By Randy - Randy's Vegetarian Cookbook
Yields 3 - 7" pita breads
1/2 cup sourdough starter
1/4 cup water
1 1/2 tsp sugar
3/4 tsp salt
1 cup flour
1/2 cup additional flour (approximately)
Makes 3-4 Pitas
Mix sourdough starter with next four ingredients, mixing/kneading well. Cover and let rise until doubled.
Add additional flour. Knead well. Divide dough into three equal parts. Form each into a smooth round ball. Roll each ball to 1/2 inch thickness. Place on nonstick baking sheets and let rise.
Preheat oven to 475°F. The high temperature helps the pockets form. Bake for about 10 minutes, or until puffed up and just starting to turn light brown.
Blue Zebra NOTE: I cooked these at 500 degrees for only about 3-4 minutes. I like mine moister than most. Ten minutes as the recipe states will most likely be wayyyyy too long!
Blue Zebra’s Pita Bread
Adapted From the Garvick’s Recipe at http://www.garvick.com/recipes99m/2-pita-bread.htm 
Yield 12 Pita Breads
2 1/2 c Warm water
2 tsp Honey or 1 tsp Sugar
3 1/2 t Active dry yeast
1-1/2 Tbsp Salt
2 Tbsp Olive Oil
1/2 c Whole Wheat Flour
5 c All Purpose Flour
Place ¼ c. of warm water and honey in large bowl and stir to dissolve honey. Add yeast and stir to combine. Let yeast proof for 10 minutes until bubbly.
In separate bowl, mix salt and flours. Add yeast mixture and 1-3/4 c. of the remaining water to the flour and mix until well incorporated. Allow it autolyze for 30 minutes. Add oil and adjust water as necessary to make a moist dough but one that holds together well.
Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Allow dough to double. This may take 1 to 1-1/2 hours.
Preheat oven to 500 F. Divide dough in 12 balls. Roll each ball out to about 7-8” diameter and 1/8” thickness. Let rest covered for 20 minutes on lightly floured table or counter top or until almost doubled in thickness. Bake on pizza stone covered with parchment 3-5 minutes or until puffed and just starting to brown. Remove from oven and immediately place in zip lock bag in order to keep pitas soft and moist from the steam inside the bag.
Blue Zebra NOTE: I use the food processor to bring the dough together. Then I knead if for about 8 minutes. Then oil and place in bowl to rise till double. I use the 3-1/2 tsp of yeast because it makes it rise quickly. The whole wheat flour adds nice flavor and it doesn't taste like eating pure yeast! These cooked pitas may be kept in fridge for several days but to retain the most freshness, freeze immediately. You can also freeze the dough for later after the bulk rise.
Hope you like these ZB. I just made some of the second recipe night before last on the fly because I was hankerin' for schwarma! So I make the Tziki (sp?) while I was waiting on the dough to rise. Let me know how these work for you! :D