Pour the oil over the dough and knead it again until the oil is absorbed.
08Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
09Preheat your oven to 350°F.
10Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
11Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
12Pitas should be white and soft.
13Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
14When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
15Use them immediately, because they get hard when they dry out.