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1
Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
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2
Let stand for about 10 minutes; until water is frothy.
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3
Combine flours in a large bowl.
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4
Whisk 1/2 cup flour mixture into yeast mixture until smooth.
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5
Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
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6
Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
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7
Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
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8
Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
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9
Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
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10
Lightly sprinkle corn meal on two baking sheets or pizza peel.
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11
Once doubled, punch down and cut into 8 pieces.
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12
Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
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13
Transfer rounds to baking sheets sprinkled with cornmeal.
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14
Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
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15
Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500u00b0F .
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16
Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
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17
Bake until puffed and pale golden, about 2 minutes.
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18
Turn over with tongs and bake for 2 minute more.
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19
Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
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20
Bake each circle for 4 minutes until the bread puffs up.
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21
Storing Pita Bread:
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22
Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350u00b0 F oven.
