2 tsps\u00a0active dry yeast<\/p>\n
\u00bd\u00a0tsp sugar<\/p>
1\/4 cup whole-wheat flour<\/p>\n
2 1\/2 cups flour<\/p>
1\u00a0tsp salt<\/p>\n
2\u00a0tblsps olive oil<\/p>\n
Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1\/4 cup flour and whisk together. Set aside uncovered, until mixture is frothy and bubbling, about 15 minutes.<\/p>\n
Add salt, olive oil and nearly all remaining flour (reserve 1\/2 cup). With a wooden spoon, stir until mixture forms a doughy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.<\/p>\n
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest for 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may be refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)<\/p>\n
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Leave until dough has doubled in size, about 1 hour.<\/p>\n
Heat oven to 250\u00b0 C. On bottom shelf of oven, place a heavy-duty baking sheet or large cast-iron pan. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.<\/p>\n
Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 15 cm circle, then to a 20 cm diameter, about 2 1\/2 cm thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)<\/p>\n
Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.<\/p>\n