Pita Pocket Recipe

Here is the Pita Pocket Recipe (for with a pocket and without a pocket)

PITA POCKET BREAD
Makes 6
1 Tb yeast
1 1/3 cup warm water
1 t salt
¼ t sugar
1T oil
3 – 3 ½ cup flour
Cornmeal for dusting counter
Directions for NO POCKET:
Mix yeast, water, sugar, oil and 1 ½ cup flour, let sponge 30 minutes. Add salt and enough flour to clean sides of bowl. 
Mix for about 5 minutes or until the gluten window develops. Divide into 6 equal parts and roll into 1/8 – ¼ inch  thickness. Allow to rise 30 minutes on a cornmeal dusted counter.  Heat oven to 500.Sprinkle cookie sheets with more cornmeal, place dough on sheet and bake about 10 minutes or until puffed and light brown.
Directions for WITH POCKET:Mix yeast, water, sugar, oil and 1 1/2 c. flour. Let sponge 30 min. Meanwhile, after 20 min. of sponging turn on your oven to 500 and put the cookie sheet/stone in the oven to preheat. After sponging, add salt and flour to clean sides of bowl.  Mix for about 5 min. until gluten window has formed. Divide dough into 7-9 balls (depending on size of pita you want). Roll or pat out to 1/8 inch thickness (this is fairly thin). Put flattened dough onto the warmed cookie sheet (that is now covered with cornmeal to keep pita from sticking). Leave on counter to let rise about 15 min. then bake pitas in your oven for 4 min!! Transfer to counter to cool and then slice when cool to touch.