These homemade pitas blow store-bought out of the water! Seriously, you need to make them and see for yourself. I will never go back to packaged premades again!
Whole Wheat Pita Bread
2¼ tsp. instant yeast
1 tbsp honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
2 cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
In a medium bowl combine yeast, honey and 1/2 cup warm water, stir gently to blend. Whisk 1/4 cup bread flour and 1/4 cup whole wheat flour into the yeast mixture until smooth. Cover the bowl with a kitchen towel and set aside until doubled in bulk and bubbly, about 45 minutes. Remove towel and add in the remaining 3/4 cup warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt. Knead approximately 8 minutes. Place the ball of dough in a lightly oiled bowl, turning once to coat, cover and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
Place an oven rack in the middle position and preheat to 500˚ F. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal sections. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.
Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
Transfer pitas, one at a time, onto a pizza stone. Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days or place in freezer.
adapted from Annie Eats
**Original recipe called for 1 1/2 cups wheat flour but I found the dough to be too sticky to work with so I increased it to 2 cups.**