|Dry yeast||1 Teaspoon|
|Warm water||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
Combine the yeast, 1/2 cup of the water and the sugar and let stand for several minutes.
Stir in the remaining 2 cups water, the whole wheat flour and 1 cup of the all-purpose flour.
Stir 100 times (about 1 minute) in one direction to activate the gluten in the flour.
Let the sponge stand, covered, for 10 minutes to 1 hour.
Sprinkle the salt and olive oil over the sponge and stir well.
Add the remaining flour, 1 cup at a time, until the dough is too stiff to stir.
Knead the dough for 8 to 10 minutes, adding more flour as necessary, until smooth and elastic.
Place the dough in a well-oiled bowl and cover with plastic wrap.
Let rise until doubled in size, about 1 1/2 hours. (The dough may be saved in a large plastic bag in the refrigerator for up to 1 week as long is it is brought to room temperature before baking.) Place a baking stone in the oven, then preheat the oven to 450 degrees.
Punch down the dough, cut into the desired number of pieces and roll it out 1/4 inch thick.
Bake 2 or 3 pitas at a time, for about 3 to 4 minutes or until cook and the breads have fully ballooned.
Cool the breads on a wire rack for about 5 minutes, then wrap in a paper towel to keep them soft.
The baked pitas can be stored in a sealable plastic bag and warmed in the oven to soften.