Hmmmmmm... Trying to be helpful here: After speaking with my lovely wife and trying to put this "simple & easy" recipe for Pitas on paper, we realized that it has to do with practice and weather. Use good flour. The dough has to be soft yet not sticky, that means, you might need a little less or a little more water (if the heat is on or if you are making it in the humid summer). You might want to let it sit in the fridge over night (slow Breeze). You must keep the oven temperature on 550°f = 230°c. (I like to keep the oven on broil.) Every time you open the oven door the temperature drops. You may want to use a baking stone or an "upside down" baking tray. You must have a tin of water inside the oven to create steam so the Pitas won't dry. And finally, you might want to sprinkle Semolina, flour or Farina on the holding tray to prevent sticking.

Ingredients:    8 cups "all purpose" Flour
                           1 TBSP Sugar
                            1/2 TBSP Salt
                            1 & 1/2 TBSP dry Yeast
                            2 TBSP Oil
                            3 - 4 Water depending on the weather.

Preparation:     We don't us a mixer (we do it the old fashion way) in a big bawl we pour 4 cups of flour make a small ditch in the middle and pour the sugar, salt, yeast and oil in the middle. slowly we add water - 2 cups one cup at a time and fold the mix in. Mix it well and we let it sit for 4 - 5 minutes. Now we add one cup of flour at a time with the water (1/2 at a time) and we keep folding it in. We should get a soft dough yet not sticky. We keep Kneading for about 7 - 10 minutes. We spread some oil on a plastic wrap and cover the bawl (oil side down) and put the dough in the fridge over night. If you are in a rush you may just let it sit on the kitchen counter for about an hour or so until the dough double it's size. In the morning we take the dough out and let it warm to room temperature. Knead it once more to get all the air bubbles out and we cut it to 24 balls of 3 oz each. Lay them on well flowered tray and cover with a damp baker's towel.
Heat the oven to at least 550°f with the stone or the tray inside and the bawl of water next to the stone or under on the side.
While the oven is heating flatten the dough balls one at a time and let it Breeze for about 15 more minutes. When putting the dough in the oven, you might have to let it reheat in between (every time you open the oven the temperature falls) so you need to be there next to the oven because in about 5 minutes the pitas will look like a balloon and will start changing color. You want to take them out when they just starting to change to gold, even before.
Take them out of the oven and let them cool under a baker's towel.
Best eaten fresh, but you may eat them all day. You can freeze them and reheat in the toaster.

Enjoy!

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