The last time I bought some pita, my husband told me we should have this more often. I wondered how hard it could be to make pita myself. Today I tried it and was pleased with the results. In fact we ended up starting our lunch shortly after 11, when the hot pockets were pulled out of the oven.
I found the recipe at The Fresh Loaf and made it with one cup whole wheat and two cups white flour. I baked them at 425 degrees for four to five minutes per batch (a little hotter and longer than the recipe stated). It seemed that a minute or so between batches to allow the oven and stone to heat back up made for better puffing during baking.