Pita

10 oz Water
4 teaspoons EVO Oil
3 tablespoons Brown Sugar
1 teaspoon Salt
24 oz Flour (1/2 Better for Bread, 1/2 Whole Wheat)
1 tablespoon Dry yeast
Cornmeal

Put wet ingredients first, dry last into Bread Machine, and start Dough Cycle. When finished, place dough on a clean floured surface. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.