Preheat your oven to 500 degrees. If you do not have a pizza stone in the oven, put a baking sheet upside down on the top shelf as the oven is preheating.
Add a little wheat starch to your work area. Divide the dough into 12 equal balls (63 gm) and cover with plastic wrap.
Press the ball down into a flat circle.
On your work surface, add more wheat starch. Gently roll the dough into a 6 inch circle, adding more wheat starch as needed. They will be between 1/8th and 1/4 inch thick.
Place the pita on parchment paper. Carefully put the pitas on top of the hot stone or baking sheet. (I either use a big pizza spatula or put on another upside down baking sheet and carefully slide).
Bake until the pita inflates and forms a pocket (about four minutes). Flip pita over and count to 30. Remove the pita form the oven before they brown and crisp. (If your pita does not inflate to form a pocket and you have a gas stove top, turn the flame on high and put dough on top, sometimes this intense heat poofs it).
Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
