Divide the dough into two smaller balls and place between wax or parchment paper.

Roll dough balls into five-inch diameter round shape with ¼ inch thickness using a rolling pin.

Heat a 10-inch cast iron skillet over medium heat. Make sure pan is coated with olive or avocado oil to prevent pitas from sticking.

Place rolled dough in skillet and cook for two to three minutes on each side or until golden brown. Repeat with remaining dough.

Serve warm with your choice of dip or refrigerate for later use.