OK, it isn't all that famous, and my translation is a bit dodgy. The moral of this pointless/cruel and PETA-anger-incuring story is that I made Chicken Gyros, took plenty of photographs, posted them for you to see and didn't tell you how to make the pita bread/Quboos that is SO crucial for the dish.
Don't not try this bread because it's whole-wheat. Breads have to be whole grain, just like cakes/tarts have to be refined flour. That's the natural order of life and to mess around well-established good things is asking for failure.
Pita is kind of ambiguous on the whole flour-thing, sort of like chapatis are. You can use white, white flour and end up with paranthas/yummy pita. Or use grainy atta and end up with regular roti/yummy pita. I use a mixture of both because just wholewheat flour being used would lead to glutinous, heavy dough. And they aren't pita bread if they aren't "soft-fluffy-light!" brand of delicious.
And since my sarcasm in the middle of the recipe is "distracting", I'll do a little captioned collage-montage-flowchart first, and give you an uninterrupted recipe at the end. Deal?
Most hand-mixers come with the dough hook attachment. If you've lost yours or didn't have them to start with, a big spoon and arm power are decent substitutes.
I used Active Dry Yeast and honey from Coorg. Yeast and honey. A combination that has survived centuries and spawned the thing I love so much: Bread.
And when mixed and kept aside for 5 minutes, it gets foamy. If it doesn't, the yeast isn't Active enough, and you have to start over. Bummer. But yay!, if it does.
Don't let the sticky mess deter you. Just add lashings of flour until you can form a dough ball.
The dough has risen. I wish I had an inkling about photography/perspective to show you the difference in the size. But from the indentations I've made with my thumb, you can see that it's poofy and big, right?
It'll be nice if you can divide them into 8 equal balls. If you don't, just tell the person with the smallest pita that Life isn't always fair and neither are you.
See how much maida I've added to the work surface? Little by little, add until it stops sticking to the marbletop/work surface.
Rolling out pita into the size of a small scale. 15 cm, 7 inches, max, I should think.
Ideally, you'd let them rise with kitchen towels over them, but I don't have 8 clean kitchen towels laying around, so I improv'd it with newspaper and covered with more newspaper.