These pitas are perfect for dips & wraps and have a pleasant chewy and soft texture. This recipe is exactly the same as the thin crust pizza one - the only difference is keeping the dough slightly thicker when rolling it out and brushing the top lightly with olive oil (flavoured is a great option!), your favourite herbs and/or cheese. Bake them at 425 F on a pizza stone or a cookie sheet for 8-10 minutes until puffed up and very lightly golden browned - too long in the oven will make them crispy rather than soft. Enjoy!
divided into 8 balls
cover with a damp tea towel and allow to rise in a warm place