I'm replying to this old thread because first, I don't want to start a new one and second, I'm trying to set a new record for the oldest thread replied to. I'm replying after 12 years, so I think I'm doing quite well!
I want to share my method of making Arabic bread, which I think many other users might find useful. First, make any bread dough that is sort of medium-hydrated. The kind of flour and other ingredients are up to your taste and fantasy. I would e.g. use 250g of semi-fine white wheat flour, 15g of fresh yeast, 5g salt, 2 tbsp. olive oil and enough water to form a dough that is not too wet and not too tough, which I knead with a long spatula in a bowl for about 10 minutes. Let it rise. Then pinch off a piece and roll one pita bread.
Now the method. You will need two heavy-bottomed pans or one such pan and one heavy-bottomed pot/saucepan. Preheat them really well on a stove, especially the one that will come on the top. Now put the rolled dough in one preheated pan and put the other pan (or pot) on top of the pan. This, I believe, produces much more heat than any oven might ever hope to and what's more, it's extremely easy and practical. The bread, if rolled evenly, will puff up like crazy. After about one minute, check the bread. The bottom should be nicely crispy with dark brown spots, the top puffed and soft - just the way I like it - crispy and soft at the same time. It's a best-of-both-worlds thing.
I also believe it would be possible to prepare the dough even days in advance and keep it in the fridge. This way you can have pita bread anytime you want in just a couple of minutes.