Whole Wheat Pita Bread

In a bowl, dissolve yeast and sugar in 1 1/4 cup of water and let sit for 10 mins, until frothy.


In another big bowl, add the flours and salt together and mix well.
Now make a well at the center of the flours and pour the yeast mixture.
Start kneading and bring the dry flours together, pour the remaining water 1tbsp at a time and knead, resulting a slightly sticky dough.


Then, transfer the dough to a flour-dusted surface and continue kneading for 8-10 mins, until the dough is smooth and elastic.


Wrap the dough in a bowl coated with olive oil for 1 1/2hrs in a warm place, until the dough doubles.


Punch the dough to remove excess air, knead for a min and divide the dough into lemon-size balls.


Preheat the oven to 450 degrees with the baking sheet in the lower rack of oven.
Make flat-round shapes with a rolling pin and wrap it up with a kitchen towel for 10-15 mins for the dough to rise again.


Either line the baking sheet with parchment paper or spray thin layer of oil.


Place the risen flat doughs and bake for 4 mins, flip it and bake for another 3 mins or until brown spots appear.


Watch the dough puffing up because of the steam.


For softer pitas, wrap'em in a kitchen towel, once out of oven. For crispy pitas bake'em couple more mins.


The olive oil helps in handling the dough and uses very less flour while rolling flat.
You can also broil the pita at Hi, with pitas on the baking sheet at the top rack of the oven, broil for 2 mins, flip it and broil for another 1 1/2 mins. 
Store the pitas in a zipper bag up to a week at room temperature or freeze'em for up to 3 months.