Morgyn over at The PPK has started a homemade challenge series, and the first week is pita bread. I used the recipe that she posted, and it worked very well! Morgyn advised that it is important not to roll the dough too thin, or it won't puff, and this proved to be true. I found that my dough rose faster than the recipe indicated (approx 1 hour) and my baking time was a minute or two longer than written. You have to watch very carefully as they go from not-done to burnt very quickly.
We are very spoiled by living near a great pita bakery (Baraka Bakery on Nolensville Rd in Nashville). Mine were nowhere near their standard of perfection, but they taste great and certainly have inspired me to make pita again. It's easy - try it!