Mix together 1/2 c water, yeast and sugar in a small bowl and let stand until foamy, about 5 minutes. If it doesn’t foam, your yeast is bad or your water was too hot. This recipe only requires water straight from the tap.

In a stand mixer, combine both flours and salt using a dough hook on low speed. I often cover my mixing bowl with a clean dish towel so the flour doesn’t fly everywhere.

Add the yeast mixture, another 1/2 c of water and the oil and mix on low until the dough forms a ball that pulls clear of the sides and bottom of the bowl. If after a minute, the mixture doesn’t form a ball add a tablespoon of water at a time until it does. In Denver because it is so dry, I need to use more water.

The moment the dough pulls clear of the bottom of the bowl, add another 1/2 c of water and continue mixing until incorporated. The dough should feel tacky when slapped with a clean hand, but it should not stick. If it does you need to add more flour, one tablespoon at a time.

Cover the dough with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. OR place in refrigerator overnight and bring back to room temperature and let rise. They say this makes the pita more flavorful, but I think it is pretty good as is!

Roll the dough into eight equal sized baseballs. Cover with a cloth and let rise until they are about the size of softballs. This should take no more than 30 minutes.

While dough balls are rising preheat oven to 500 degrees with rack in the middle position. Place a heavy duty baking sheet that is turned upside down to preheat with the oven. OR use a pizza stone.

When dough has finished rising, roll each ball out on a floured surface to about 1/4 inch thickness. Place on baking sheet carefully. I fit three on my baking sheet. You may only be able to fit two.

Bake for three minutes until puffed and cooked through. Serve immediately or let cool and rewarm at about 350 wrapped in foil for about 8 – 10 minutes. Can also be frozen.