Strictly speaking, four ingredients with two kinds of flour, but in broader terms only three.
I won’t lie, making this many pitas is tedious and time-consuming, somewhere close to two hours, maybe a little less, but ultimately well worth it!
You may have noticed that’s not actually a rolling pin I’m using, it’s a Scottish spurtle my lovely daughter gave me years ago. It’s meant for stirring porridge, but I found it also serves this usage very well, but because it’s not a constant diameter it takes a little practice. I tried it for this purpose after seeing that similar, but more symmetrically-tapered pins are used in India for making flatbread.