Pitta breads

I didn't really know what made pitta breads, pitta breads - not rolls. So I found a recipe in Madhur Jaffrey. And to be fair, they were quite bread-y - but cooking them on a hot skillet in the oven gives them so much lift - they hollow out more than rolls.
The dough is pretty normal - usual hydration, yeast, salt - with some olive oil added.
I loved cooking these on the skillet - they puffed up within seconds and were only cooked for a couple of minutes each :) then they were grilled to give them colour. They were soft and the definition of 'pillowy' :) Great fun.