The Bread Baker's Apprentice lavash cracker recipe, which it recommends as pita dough as well.
Light Wheat Pita
Makes a single pita, takes ~2 hours from start to eat
1/2 cup flour, about 33% whole wheat bread flour and 66% unbleached bread flour
scant 1/4 tsp salt
scant 1/4 tsp instant yeast
1 tsp honey
1 tsp olive oil
pinch of fennel
pinch of cumin
2 tbsp + 1 tsp water, potentially another tsp more.
In a small bowl, combine all the dry ingredients. Add in the honey, olive oil, and water, and stir by hand with a spoon for a minute. Transfer the dough to a lightly floured work surface and knead for 5-10 minutes. The dough should have some stretch in it, but won't pass the windowpane test (unless you use a bit more water, or use 100% unbleached bread flour instead of mixing in some whole wheat). Form the dough into a ball, lightly oil it, and let rest, covered, for 90 minutes at room temperature.
The book recommended cooking until the instant at which the pita "pops", waiting 10 seconds, and removing from oven. My oven doesn't have a window on it, so I had to guess. 8 minutes was too long. If you let it cook too long, don't worry - it will be slightly crispy compared to a pita, but you can still murder it into having a pocket-like cavity within which to hide delicious morsels. Let it cool for at least 15 minutes, then cut off a sliver from the top and spread it open.
If you want to make more, know that the recipe as prescribed (and then thirded by me) asked for 1/6 tsp of salt and yeast, not the "scant 1/4 tsp" I have listed above. But, as I've never seen a 1/6 tsp measure before, and I didn't feel like solving a logic puzzle to measure out 1/6 tsp using a 1/4 tsp and a 1/3 tsp (you can do it in two measures, so I guess I did feel like solving it), you can just fake it.