Blend dry ingredients in stand mixer or food processor. Pour in wet ingredients and blend until smooth. You want the dough to be something like chocolate  chip cookie dough in consistency. If it’s too thick, add a bit more water.

With wet hands, divide dough into 3 or 4 balls.

Skillet method: heat a lightly greased cast iron skillet on medium-high heat.

1. Flatten Pita dough into a round disc. Again, with wet hands – this keeps the dough from sticking to everything without adding dryness.
2. Place on the skillet and fry for 3-4 minutes, flip, and fry 3-4 minutes more until nice and brown.
3. Remove and cool on wire rack.

I found when making wheat or spelt pittas, putting a lid on the skillet really made them “pop”. Unfortunately, it didnt seem to make a difference with the baking powder variety.

Oven method: pre-heat oven to 400°.

• Line a cookie sheet with parchment paper. With wet fingers, shape dough into discs and place 1/2 apart on cookie sheet. Place cookie sheet in oven and bake for 5 minutes. Flip pittas, and bake 5-7 minutes more.
• Remove from oven and cool on wire rack.
• With either method: when pitas are cool enough to handle, cut in half, and with a sharp knife, loosen the “pocket”. Stuff with your favorite filling and enjoy!