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1
Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
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2
Add yeast and sugar.
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3
Stir to dissolve.
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4
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
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5
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
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6
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
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7
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
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8
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
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9
Turn dough onto work surface.
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10
Knead lightly for 2 minutes, until smooth.
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11
Cover and let rest 10 minutes, then knead again for 2 minutes.
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12
Try not to add too much reserved flour; the dough should be soft and a bit moist.
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13
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
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14
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
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15
Clean the mixing bowl and put dough back in it.
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16
Cover bowl tightly with plastic wrap, then cover with a towel.
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17
Put bowl in a warm (not hot) place.
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18
Leave until dough has doubled in size, about 1 hour.
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19
Heat oven to 475 degrees.
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20
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
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21
Punch down dough and divide into 8 pieces of equal size.
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22
Form each piece into a little ball.
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23
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
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24
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
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25
Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary.
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26
(The dough will shrink a bit while baking.)
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27
Carefully lift the dough circle and place quickly on hot baking sheet.
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28
After 2 minutes the dough should be nicely puffed.
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29
Turn over with tongs or spatula and bake 1 minute more.
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30
The pita should be pale, with only a few brown speckles.
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31
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
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32
Repeat with the rest of the dough balls.
