This is Vahe’s favorite type of bread I make. He says that it is very similar to Armenian bread. A batch never lasts longer then 24 hours at our house. We love it stuffed with feta, cilantro and tomatoes. It’s a great sandwich bread, and it also pairs along great with Indian and Greek foods. After the first rise, I like to roll out each pita, and place it on a piece of lightly floured waxed paper for an easy transfer to the wire cake rack to bake in the oven. The only time I have had this recipe flop is when I overworked the dough after the first rise, trying to roll out the perfect circle. As long as you roll out a flat shape – it will puff just fine, don’t worry too much about a perfect and consistent shape. You’ll get better with practice! This recipe is also great when made with 1/2 white and 1/2 wheat flour.