Homemade pitas are not only prettier but they also taste so much better than store bought pitas.  

You will need:

• a mister
• a rolling pan
• a heavy baking sheet or stone

Ingredients:

• 2 3/4 cups of bread flour
• 1 7-gram packet of instant yeast
• 1 1/4 cups of 105 degree water (warm water)
• 2 tablespoons olive oil
• 1/2 cup stone ground whole wheat flour
• 2 teaspoons salt

Directions:

With your stand mixer and combine about 2/3s of the white flour and the yeast.  Next add in the warm water. Mix with the dough hook for about 30 seconds. The reason for this is to mix in and hydrate the yeast.  Add in the rest of the flour and then the whole wheat flour and olive oil and salt. Knead with the dough hook about 3 1/2  minutes on medium speed or until the gluten is officially formed. Add in more flour or water as needed to get the right softness.  The consistency of the dough should be a bit wetter than bread dough.

Move the dough into a greased bowl and let it sit for an hour until the dough is twice the size and is puffed up.

Inside the oven place a rack on the very lowest shelf and remove the other racks so you can easily access and reach into the oven with the formed pitas.  Put the cooking sheet or stone on the bottom rack.  Preheat the oven to 475 degrees.

Take the dough and form into 2 inch balls. With the rolling pin, roll the balls flat to a height of about 3/8 of an inch.  After forming these disc shaped dough circles allow them time to set uncovered for about twelve minutes give or take a few minutes.

Mist the top of the circles with your mister so the tops are just damp.  Fold the dough over itself so to trap the moisture and them roll out to 3/8ths inch again.  Its okay if they are not perfectly round anymore.  Just repeat by letting them set for another ten or so minutes.

Take 2 or 3 and place them on sheet or stone in oven.  Let bake for three to four minutes, allowing the pitas to cool up puffy but not browned.  Remove the pitas from the oven and let cool, preferably on a wire rack.

Allow the oven a few minutes to heat back up between sets.  Continue until all the pitas are baked.