This is incredibly easy. It does take time but it is worth it!
Syrian Pita Bread (Compliment Food and Wine)
3/4 cup warm water
1 1/2 envelopes active dry yeast (3 3/8 teaspoons)
6 cups bread flour
1 1/2 teaspoons salt
1 1/2 cups warm milk
Extra Virgin Olive Oil for the bowl
1. Preheat the oven to 500 degrees. Set a pizza stone on the bottom rack of the oven. (You could use cookie sheets if you do not have a pizza stone.)
2. In a bowl, combine water and yeast and let stand until foamy, about 10 minutes
3. In a food processor, pulse the flour with salt. Pour in yeast mixture and the warm milk and process until the dough forms a ball.
(I used a stand up mixer and that worked fine too)
4. Turn the dough onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk. This takes about an hour.
5. Lightly dust a work surface with flour.Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6 inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes.
6. Using a lightly floured pizza peel, slide 3-4 of the rounds onto hot pizza stone and bake 4-5 minutes. Serve hot or wrap in foil to keep warm.
7. I placed in storage bags after they cooled a couple of minutes. This helped to keep the pita bread soft so they could be used for wraps.
As a family we enjoyed with butter or wrapped with the Duner Kebaps. Kyle used for a turkey sandwich and Kent used as a hamburger roll. They were very simple and delicious!