Regular PIta

Can anyone bring regular pita, white or wheat?

Preheat the oven to 500* for at least 1/2 hour.  Then just use your refrigerated dough, roll out to 1/8" thickness.  You can actually roll out a large amount of dough and then cut "mini" pitas from that if you like.  Cook directly on the stone for a few minutes until it puffs.  Wrap warm pita in a kitchen towel.  (I don't really need to add "clean" do I?)

Msemmen (Algerian Flatbread)

Ok, so Algeria is not strictly Middle Eastern, but it is wonderful bread from Healthy Bread In Five Minutes a Day Healthy Bread

Use your refrigerated dough (about 1/4 pound)
3 T. olive oil
1 t. ground cumin
1 t. paprika
1 t. turneric
1/2 t. cayenne
1/4 t. kosher salt, + more for sprinkling on top
2 T. olive oil for skillet

Mix olive oil with spices and salt. Roll out a ball of dough to 1/8" thick.  evenly spread the spice mixture over the dough, leaving 1/2" border.  Roll it up into a log and coil it into a rope around itself.  Place on a lightly greased worksurface, covered it with plastic, rest. 20 min.

Now roll our the coil until you have a 1/8" circle.  Heat a heavy 12" skillet on stove until water skitters across the top.  Add 2 /T olive oil and heat (not to smoking)  Drop dough onto the skillet, decrease to medium, cover to trap steam and heat.  Check after 2-5 minutes, flip and cook until browned on both sides.