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1
Stir together yeast, honey, and 1/2 cup warm water in a large bowl or the bowl an electric stand mixer fitted with a dough hook. Whisk 1/4 cup bread flour and 1/4 cup whole wheat flour into yeast mixture until smooth and cover with plastic wrap. Let stand at room temperature for 45 minutes, or until doubled.
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2
If using a stand mixer, add the remaining 1 1/4 cups of the flours, 3/4 cup water, salt, and oil to the mixing bowl and set on low speed. Mix for 8 to 10 minutes until a smooth, elastic dough forms.
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3
If mixing by hand, add the remaining ingredients, stir until just combined, and turn the dough out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic, adding additional bread flour if needed to prevent sticking.
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4
Form the dough into a ball and place it in a clean, well oiled large bowl, covered with plastic wrap and allow it to rise for 1 hour.
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5
Turn dough onto a well floured surface and knead to release air. Divide dough into 8 equal portions, shaping them into balls. Roll each ball out into an even 6 to 7 inch round. Cover pita rounds with clean, lint-free towels and let them rise for an additional 30 minutes before baking.
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6
While pitas are rising, prepare the oven. Remove all but 1 oven rack, and set the one remaining rack on the lowest rack setting. Preheat the oven to 500u00b0F.
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7
When the oven is ready and the pitas have risen, transfer 2 to 4 directly onto the oven rack. Bake 2 minutes, flip and bake an additional 1-2 minutes until just lightly browned. Transfer baked pitas onto a cooling rack and allow to cool for 5 minutes before stacking on clean kitchen towels. Be careful, as the puffed pitas will release hot steam as they flatten. Continue to bake remaining pitas as directed.
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8
(Recipe adapted from Gourmet, May 2003.)
