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1
In large bowl, mix 1 1/4 cups lukewarm water and sugar.
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2
Sprinkle in yeast and let stand until foamy, 10 minutes.
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3
With wooden spoon, gradually beat in whole wheat flour.
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4
Beat about 2 minutes.
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5
Stir in oil and salt.
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6
Gradually beat in just enough all-purpose flour until dough is too stiff to stir.
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7
Turn dough out onto lightly floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic, 5 to 10 minutes.
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8
(You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook.)
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9
Place dough in lightly oiled large bowl and turn to coat.
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10
Cover with plastic wrap and let rise at room temperature until doubled in size, 1 1/2 to 2 hours.
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11
Place a baking stone or inverted baking sheet on bottom rack of oven to heat.
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12
Preheat oven to 500F.
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13
(Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)
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14
Punch dough down.
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15
Turn out onto lightly floured surface and knead a few times.
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16
Divide dough into 8 pieces.
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17
Form each piece into a ball.
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18
Cover with kitchen towel and let rest 20 minutes.
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19
On lightly floured surface, use rolling pin to roll 2 pieces of dough into 7- to 7 1/2-inch circles, slightly less than 1/4-inch thick.
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20
(Keep remaining dough pieces covered while you are working.)
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21
Place dough circles on another baking sheet.
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22
Working quickly, use wide metal spatula to transfer dough circles to heated baking stone.
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23
Bake pitas until puffed and lightly browned around the edges, 5 to 6 minutes.
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24
Immediately wrap baked pitas in kitchen towel to keep them warm and soft.
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25
While the first batch of pitas bakes, roll out 2 more dough circles.
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26
Continue baking and rolling pitas until all dough is used.
