Step 1

Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.

Step 2

Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Step 3

Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.

Step 4

Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.

Step 5

Turn dough onto work surface.

Step 6

Knead lightly for 2 minutes, until smooth.

Step 7

Cover and let rest 10 minutes, then knead again for 2 minutes.

Step 8

Try not to add too much reserved flour; the dough should be soft and a bit moist.

Step 9

Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.

Step 10

Leave until dough has doubled in size, about 1 hour.

Step 11

Place a baking stone in the oven and heat oven to 475 degrees.

Step 12

Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.

Step 13

Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

Step 14

Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.

Step 15

Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.

Step 16

After 2 minutes the dough should be nicely puffed.

Step 17

Turn over with tongs or spatula and bake 1 minute more.

Step 18

The pita should be pale, with only a few brown specks.

Step 19

Transfer warm pita into a cloth and cover so bread stays soft.

Step 20

Repeat with the rest of the dough balls.