1 1/2 cups warm Water
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon honey (or Barley Malt Syrup or sugar)
1 3/4 teaspoons Salt
2 Tablespoons Olive Oil
1 1/2 cups Whole-Wheat Flour (or 1 cup Whole-Wheat Flour plus 1/2 cup wheat bran)
2 cups All Purpose or Bread Flour
Combine warm water and yeast and honey. Stir well and set aside until foamy, about ten minutes.
Add the Salt and Olive Oil to the yeast mixture.
Mix/Beat in the Whole-Wheat flour until smooth.
Slowly add in the All Purpose flour until the dough is silky and too heavy to stir.
Knead the dough, adding more flour as required.
Place the dough in an oiled bowl and cover with a cloth.
Set the bowl in a warm place to allow the dough to rise for about 50 minutes, or until the dough has doubled in bulk.
Punch the dough down and divide it into 10 equal size pieces.
Roll each piece into a ball and place them on a greased sheet. Cover them with a cloth.
Let the balls sit for about 15 minutes so the dough can relax.
Place a baking sheet into the oven and preheat the oven to 475 degrees F.
Roll each ball into a circle a little less than 1/4 inch thick.
Carefully throw the circles onto the baking sheet, one at a time.
Cook each pita for about 3 minutes.
Slide them off the baking sheet and cover them with a towel to help them deflate.
10 - 8 inch Pitas
Vegetarian Cooking for Everyone, p. 672