Ingredients:

  • 2 cups whole wheat flour
  • 3/4 cup warm water (110°F/43°C)
  • 2 1/4 tsp instant yeast
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp whole wheat flour (for dusting)

Instructions:

  1. Combine warm water, honey, and instant yeast in a bowl; let sit for 5 minutes until frothy.
  2. Stir in olive oil, salt, and whole wheat flour. Mix until a shaggy dough forms, then knead by hand for 3-5 minutes until tacky but not sticking to fingers.
  3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60 minutes or until doubled in size.
  4. Preheat oven to 475°F (245°C) with a baking stone or inverted baking sheet inside.
  5. Punch down the dough, divide into 8 equal pieces, roll into balls, and flatten into circles about 1/4 inch thick using a rolling pin.
  6. Place two pitas at a time onto the hot baking surface and bake for 2-3 minutes until puffed and lightly mahogany-colored.
  7. Immediately wrap hot pitas in a clean kitchen towel to trap steam and keep the crust soft.