Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
Combine the all-purpose flour, baking powder and salt in a bowl.
Add the yeast mixture and knead with your hands. When well incorporated, add olive oil.
Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
Lightly knead, then cut into thirds with a knife. Cover with a damp kitchen towel, then let sit for 10 minutes.
With a rolling pin, roll out to 15-cm diameter circles. Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230°C for 2 to 3 minutes.
Remove them when they puff up, then cover with a damp towel until the cool. Transfer to stock bags once they cool.
Lightly reheat in the oven then load them up.
I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See Recipe ID: 527388).
Story Behind this Recipe
I was amazed at the pita bread I ate in a Turkish store, so I came up with this recipe for a puffy pita using the same dough as naan.
The tips for puffy pita are to allow the surface to dry a bit after rolling, bake them with the bottom moist side up, and to bake at a high temperature for a short amount of time. By adding baking powder, I was able to get the dough to puff up nicely.