A couple of things I’ve learned along the way:

– The dough is amazingly velvety and easy to work. Don’t be afraid! Rolling it out, I was surprised by how smoothly it stretches, without breaking, tearing or sticking.

– Even though I rolled the dough out to the dimensions called for in the recipe, my first batches were crackery on the edges, but pita-y in the center. So, I cut the dough in half, then rolled it super thin, beyond half of the original dimensions suggested for the entire ball of dough, and upped the oven temperature by an additional 50-degrees Farenheit. That helped a lot (although there were still some fully-cooked-but-bready areas.

(Note: I haven’t cut them before baking, preferring the “broken-up” look — but might try cutting next time, to see if it helps get that edge-to-edge crackeriness I’m looking for.)

Despite the fact that I haven’t quite achieved the desired perfection, they’re good enough to have replaced the wonderful pita chips sold by our neighborhood Middle Eastern Bakery. (But we still shop there for other favorites, at least once per week!)