Whole-Wheat Pita Bread

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   ["In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F).", "Let stand 5 minutes, until foamy.", "(If it doesn't foam, get fresh yeast and start over.", ").", "In a bowl, mix the two flours and whisk until well combined.", "Add the salt and half the flour mixture to mixer bowl.", "Run machine at 3 or 4 until flour is incorporated.", "Continue to add flour a little at a time until it forms a rough, shaggy dough.", "Increase speed to 6 and knead 8 minutes, until smooth and elastic.", "Check every few minutes; if it seems sticky, add a little more flour.", "Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).", "Roll each ball out into a 1/4"" thick disk.", "They will puff up better if they are an even thickness from edge to edge.", "Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed.", "Meanwhile, preheat oven to 425F.", "Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal.", "Bake 10-15 minutes until light golden-brown.", "(They should puff within the first 5 minutes, rising to about 4"" in thickness.", ")."]

* Per serving · 4 servings · Values may vary.