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Pita bread is usually made with a dough that contains a bit of sugar and oil. But I have had good results using a lean dough (french bread dough - a dough made of four ingredients - flour, water, salt and yeast). This is convenient since I often have lean dough hanging around a container in my fridge. See Baguettes for dummies for a simple recipe for lean dough.

Separate the dough into small balls. Round them out and let them sit on the table for 45 minutes. Use this time to preheat the oven - set the temperature as high as it will go.

When you are ready to bake, sprinkle a bit of flour on the dough and on your work surface. Use a rolling pin to flatten the dough completely. Roll it out until it is as thick as a quarter.

Carefully unstick the dough from your work surface and throw it onto the hot pizza stone in the oven. Watch with amazement as they puff up. Let it bake for about three minutes or until is starts to char. Flip it over and bake for another minute or two. Repeat with the remaining pieces of dough.

Let the pita cool for a few minutes and then store them in a plastic container or bag so that they stay soft.

They should stay soft for up to four days if kept in a sealed container. If you have not let your dough preferment for a long time, their freshness will be considerably shorter.