This is what I learned:
Refridgerate the dough overnight!!!
Options for storage:
Make just a few at a time, keeping the dough in the fridge. (Be sure to warm up the dough for 30 minutes at room temperature before preparing them for baking)
Make them all, but keep in the freezer. They are easy to defrost.
I admit, I am pretty embarrassed that I published my first attempt, but I hope it makes all you want to master this fun bread!
All these tips will work for the Country Style Whole Wheat Pita!
I cooked these directly on the pizza stone on the bottom oven rack! It only takes 2-3 minutes each side, oven 500 F. I cooked them two at a time. If you have a larger baking stone you can do more.