To be honest it is probably easier to buy pre-made pitas. Of course these taste much better once you perfect how to roll them.

Make the starter the night before. In a large bowl mix 1 1/4 tsp yeast with 2 1/2 cups warm water. Let yeast dissolve and begin to bubble. Add 2 1/2 cups unbleached white flour and mix well. The starter will be the consistency of thick batter. Cover with a wet towel and let ferment over night, or at least 5 hours.

Mix 3 cups flour and 1 1/2 tsp salt into starter and form a rough dough. Knead for 10 minutes adding more flour slowly until dough is smooth and still slightly tacky to the touch.

Heavily oil a bowl with olive oil and place dough in. Cover with a damp towel and let rise until doubled, about 1 1/2 hours.

Punch down dough and…