8 8-inch squares of aluminum foil for baking pitas

In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.

Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.

The dough should be a rough, shaggy mass that will clean the sides of the bowl.

If the dough is moist, add a small amount of additional flour.

Turn the dough onto a lightly floured work surface and knead for 6 minutes.

Preheat the oven to 500 degrees.

Divide the dough into 8 pieces.

I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).

Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.

Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.

Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.

When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.