1/2 cup warm water
1 teaspoon active dry yeast
1/2 teaspoon sugar
2 tablespoons whole wheat flour
1 1/4 cups unbleached all-purpose flour, separated
1/2 teaspoon salt
1 tablespoon olive oil
In a medium glass mixing bowl, combine the warm water and active dry yeast.
Whisk in the sugar, whole wheat flour and 2 tablespoons of the all-purpose flour.
Add 3/4 cup of the remaining all-purpose flour, the salt and the olive oil, and mix until a shaggy dough forms.
Sprinkle a work surface with some of the remaining flour, turn out the dough, and knead until smooth, about 3 minutes.
Cover with an upside-down bowl, set aside for 10 minutes, and knead for an additional 2 to 3 minutes.
Form the dough into a ball, return it to the mixing bowl greased with the oil, cover with plastic wrap, and set aside in a warm place for 1 hour.
Heat the oven to 475 F, with a baking sheet positioned at the bottom of the oven.
Pull the dough away from the edges of the bowl and divide it into 4 pieces. Shape each into a small disk, and roll out until about 1/8 inch thick.
Carefully transfer to the baking dish and bake 2 minutes (until puffed up) before flipping over to bake 2 additional minutes.
Transfer the bread to a basket and cover with a kitchen towel so the pita stays soft. Serve warm.
