Source - King Arthur Flour
Ingredients
Dough:
1 1/2 cups (180g) Bread Flour
1 1/2 teaspoons (9g) salt
1 1/2 teaspoons instant yeast
1 1/4 cups (283g) water, lukewarm
2 tablespoons (25g) vegetable oil
Topping:
1 tablespoon flaky sea salt
Method
Mix and knead the dough ingredients together to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.
Preheat the oven to 450°F, with a pizza stone or heavy baking sheet on the bottom rack.
Gently deflate the dough, and divide it into 8 pieces.
Shape each into a ball, cover, and let rest for 10 minutes.
Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.
Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.
Repeat with the remaining pieces of dough.
Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.
Brush rounds with oil, and sprinkle with salt (or other toppings of your choice - feel free to get creative with spices).
Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.
Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.
Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.
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