Oh the fascinating world of flat breads... Although the ingredients for this pita are different from naan, the execution is almost exactly the same. The only difference here is that you bake them in a super hot oven instead of in a skillet on the stove top.

The extra hot oven (500 degrees) creates a pocket of steam inside the bread that leaves a very convenient cavity once cooled. Stuff the bread full of your favorite sandwich fillings and you've got a quick lunch that's good to go.

I used a little bit of whole wheat flour in my recipe but feel free to use all regular if you wish. The only change I'd make if making these again is to divide the dough into 6 rounds rather than 8 to yield a thicker pocket. But, hey, who needs all that thick bread anyway. What you stuff inside of it is the real prize.