Homemade Pita

Today I used dough for the European Peasant Bread recipe in Artisan Bread in Five Minutes a Day and made small individual sized pitas (also in the book).  I used balls of dough a bit smaller than golf balls rolled out to 1/8 inch thick.  They were in the 500-degree oven on a cast iron pizza pan for 3-4 minutes and puffed up like crazy.