Why make your own pita bread?

Because you can.

Part Whole Wheat Pita Bread
makes 10

1 pkg. active dry yeast
1 1/2 tsp. sugar
1 1/2 cups warm water (about 110 degrees)
1 1/2 tsp. each salt and vegetable oil
2 cups whole wheat flour
2 1/2 cups all-purpose or bread flour

1. Combine yeast, sugar and water in a small bowl.

Allow to sit for about five minutes until foamy. Add oil and salt.

2. In a large mixing bowl, combine flours and stir in the yeast mixture until well-combined.

3. Form the dough into a log and place on lightly floured board. Cut into 10 equal pieces.

4. One at a time, roll each piece in your hands to make a slightly flattened disc. Making an indention in the center with your thumbs and fingers, fold the outer edges of the disc in toward the center, folding and shaping until you have a smooth, elastic ball.

5. Place the dough balls smooth side up on a floured baking sheet or cutting board. Cover with a dry cloth, then a damp cloth.

6. Allow to rise for one hour, or until puffy.

7. Take each one and roll out gently with a rolling pin on a floured board until 6 inches in diameter.

8. Lightly flour the bottom of each round and place on a square of wax paper. Recover with the dry and damp cloths and allow to rise another hour until a wee bit puffy. Like this:

9. Carefully transfer each pita to an ungreased baking sheet, removing the wax paper, about 1/2 inch apart. Bake in a preheated 475 degree oven until the pitas puff and the bottoms are lightly browned, 5 or 6 minutes. Switch oven to broil for 1 minute until tops are brown–watch carefully so as not to burn tops. Wait for oven to return to 475 degrees before putting in the next batch.

If you wish you may double this recipe and freeze the extras. Flatten them out to package for the freezer. Thaw and reheat in 300 degree oven for about 5-10 minutes.
If you prefer you may substitute a teaspoon of honey or a smidge of agave for the sugar or leave out the sweetener entirely. I have not tried this with 100% whole wheat yet, but I am confident it would work. Perhaps using half whole wheat graham flour and half whole wheat pastry flour would be a good compromise. If you try it, let me know how it went.