Even thought it is not the first time I make pita bread,
it was the first time using whole wheat instead of all-purpose flour.
Also, this time I decided to bake it instead of frying it in a pan.
1 cup warm water
2 tbs dry yeast
1/2 tbs sugar (to activate yeast)
1/2 tbs pink salt
2 tbs olive oil
2 1/2 cups sifted whole wheat flour
Now, you can either mix the yeast with 1/3 cup water, a handful of flour and the sugar and let rise for 30 minutes.
After that, incorporate the rest of the ingredients and work the dough until smooth and not sticky.
Or.. you can skip the first step, as I did, and save some time.
Dissolve the yeast and sugar in the warm water.
Add the oil and salt and start adding small quantities of flour.
After incorporating the flour work the dough with your fists and palms until smooth.
Let it rise for 1 hour.
Divide the dough in 5 equal parts and shape into small balls.
Flatten the balls using a rolling pin (mine are 1/2 cm, I wanted the pita really thin).
Bake then at 425 F for about 8 -9 minutes on each side (until golden brown).