Whole Wheat Pita Bread Dough:

1. Place water and sugar in bowl and stir.
2. Add yeast. Stir and let rest for 5 minutes.
3. In separate bowl, combine whole wheat and hard white flours and salt; make well in centre. Add yeast mixture to well and stir to combine.
4. Knead until smooth and elastic (about 5 minutes). Place a little vegetable oil on the palms of your hands and smooth all over dough to prevent crusting.
5. Cover with plastic wrap. Let rest for 20 to 30 minutes or until doubled.

Divide and Shape:

1. Divide dough into 100 g portions.
2. Roll each into ball and let rest for 5 minutes.
3. On lightly floured surface, roll dough into ¼-inch thick circles. Let rest for 2 to 3 minutes. Dough must be rolled out evenly to ensure even cooking, and never allowed to dry out prior to cooking.

To Bake the Pitas in a Wood Oven:

1. Heat the wood oven to between 600-700ºF/315-375ºC. Depending on your wood oven this can vary drastically in time due to the size and ability to retain thermal mass.
2. Gently slid the pita from a loading peel onto the hearth deck of the oven.
3. The pitas will begin to puff in about 60 seconds and may take up to 3 minutes to finish. Do not let them take on too much colour as this will dry out the pitas.
4. Remove them from the oven stack and cover with a towel so they stay moist.

Baking Pita Bread in a Home Oven:

1. Preheat oven to 450ºF/270°C. Preheat cast-iron pan. Heat broiler.
2. Place pita rounds in heated cast-iron pan. Place the pan under broiler until pita begins to rise and puff and bottom develops brown flecks.
3. Place on baking tray in oven for 2 to 3 minutes to finish baking.
4. Remove the pita from the oven, stack and cover with a towel to prevent from drying out.

Baking Pita Bread on a Steel or Stone in a Home Oven:

1. Preheat oven to 450ºF/270°C with a baking steel or baking stone.
2. Place whole wheat pita bread rounds onto the preheated baking steel or stone.
3. Allow them to puff fully (about 90-120 seconds) before flipping them over for the final seconds.
4. Remove the pita from the oven, stack and cover with a towel to prevent from drying out.