Directions

1. 1

   Pour the warm water into a large mixing bowl. Add the sugar and instant yeast, stirring gently to combine. Let the mixture sit for about 5 minutes until foamy, indicating the yeast is active.

2. 2

   Add the olive oil and kosher salt to the yeast mixture and stir to incorporate.

3. 3

   In a separate bowl, whisk together the whole wheat flour and all-purpose flour. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, adding extra flour as needed, until the dough becomes smooth and elastic.

5. 5

   Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap.

6. 6

   Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

7. 7

   Preheat your oven to 475°F (245°C). If using a baking stone or pizza stone, place it in the oven to heat.

8. 8

   Punch down the dough and divide it into 6 equal pieces. Shape each piece into a ball and let them rest on the work surface for 5 minutes.

9. 9

   On a lightly floured surface, use a rolling pin to flatten each dough ball into a circle about 1/4 inch thick.

10. 10

    Place the pitas on the preheated baking stone or a baking sheet and bake for 3–4 minutes, until the bread puffs up and begins to turn golden. Do not open the oven during baking, as the steam inside helps create the characteristic pocket.

11. 11

    Remove the pitas from the oven when they are light golden brown and set them on a wire rack to cool slightly. Serve warm.