Made some pita bread for the first time, using a recipe from my favorite bread book: Artisan Bread Baking in 5 Minutes A Day. It needs some tweaks (or maybe it's just my oven). I was able to get the oven up to 500 degrees but in 10 minutes, the pitas came out crispy, not soft. I shortened the time with the last batch and they came out soft and pliant, but then hardened a bit when they cooled down. I think I need to shorten the time even more and perhaps wrap them up in a damp towel when cooling? Experiments, experiments. But these pita were delicious (albeit crispy) and perfect with our dinner of fresh falafel and tahini sauce and tomato-cuke-feta salad.