Since my family finally made the switch to fresh milled wheat {I bought a mill and I guy whole wheat berries} I have been converting some of my most loved recipes to whole wheat. So far, I’ve made baguette {still working on this one}, loaf bread with hazlenuts {this one is a winner! Recipe coming soon.}, tortillas, biscuits, and now pita.
My original recipe called for all purpose flour. They are delicious with all purpose flour, but even with this white flour, the pitas puff up only about 1/3 of the time. Its fine though. You end up with a really delicious flatbread if the pitas don’t puff up. Either way, you end up with a product MUCH better than store bought pita or flatbread.
It isn’t as difficult to make as it sounds and actually, I made it for dinner after work the other night…so it isn’t out of the question to make during the week. It takes about an hour and20 minutes to make and one hour is just wait time – while you are waiting on the dough to rise. It is during the rise time that I usually prep the rest of the dinner and start a load of laundry! 
If you haven’t’ made a lot of homemade bread in the past, this one is fairly simple and would be a good one to start with.
:: Homemade Pita/Flatbread
3 1/2 cups of fresh milled whole wheat flour {if you are using bagged flour/not fresh milled use 3 cups}
2 tsp yeast
2 tsp honey granules or sugar
1 1/2 tsp salt
1 tsp baking powder
1 cup warm water
2 Tbsp olive oil
Place ingredients in the bowl of your stand mixer {or in your bread machine on dough cycle} in this order: first, place warm water, yeast, and honey granules {or sugar} in bowl. Let this mixture sit for a minute or two. Then, add the rest of the ingredients: flour, salt, baking powder, and olive oil. Allow the stand mixer, fitted with a dough hook, to mix the ingredients. Then, increase the speed to about 4 or 5 and allow the mixer to knead the ingredients for a couple minutes.
Place the dough ball into a greased bowl and cover with a tea towel. Let it rise in a warm place for about an hour.
Preheat the oven to 500 degrees.
When the dough has puffed up and almost doubled in size, divide the dough into 8 pieces.
Taking one piece at a time, roll the pieces into 6 inch circles, oblongs, etc with your rolling pin. Don’t be afraid if your pitas look a bit more “rustic,” they will still taste just as good!
Place the dough onto lightly oiled baking sheets and bake for 7 minutes. Serve with gyro or any other sandwich you want to make exponentially more delicious. 
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