This pita bread is made from a bucket of All Purpose Refrigerator Dough recipe which can be made up to 2 weeks before baking day.

Divide your chunk of dough into 50-75 gram balls (you can make bigger or smaller!).

To roll the pitas: working with one ball at a time, flatten the dough ball with the palm of your hand. Pick up the disc and work it into a bigger circle with your fingers.

Place back on lightly floured surface and roll to ¼" thick, 5-7" circle (depending on ball size).

Place on a parchment-lined board and cover with a clean kitchen towel or pastry cloth while you roll the rest of the pitas and the oven is preheating.

Place the pitas on a parchment-lined baking sheet and into the oven on the middle rack.

Cook for 3-5 minutes. Flip the pitas using an oven mitt or wooden spoon. Cook another 2-3 minutes.

Remove from oven and place in towel-lined bowl. Cover to keep warm and soft.

Preheat a griddle or large cast iron pan over medium-high heat.

Place the pita rounds on the hot pan and cook on medium-high heat for 30 seconds until they start to bubble.

Gently flip the pitas and cook for another 45 seconds. Flip again.

If not already puffed up, press the center of the circle with an oven mitt or towel (to protect your fingers).

The pitas will turn slightly golden and puffy.

You may have to fiddle around with the heat setting to get the right temperature for your pitas to puff up

consistently.