Ingredients

• 2 cups - white whole-wheat flour (can substitute with regular whole wheat flour)
• 1 cup - all-purpose flour
• 2 tbsp - sugar
• 1 tbsp - olive oil
• 1 tbsp - salt
• 4 tsp - active dry yeast
• Warm water (about 1.25 cups)

How to Make Whole-Wheat Pita Bread

• In a large bowl, or the bowl of a stand mixer, mix together all the ingredients.
• Knead into a smooth dough, and continue kneading by hand, or on low speed in a stand mixer, for about 10 minutes.
• Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil.
• Keep in a warm place to rise, about 2 hours, until doubled in volume.
• Now punch down the dough and divide into 8 pieces. Roll into balls, cover with a kitchen towel, and allow the balls to rest about 20 minutes.
• Roll each ball into a dough around 7 inches in diameter. Try to roll evenly so the pita will rise in the oven, making a perfect pocket.
• Place a pizza stone or unglazed ceramic tile in the oven, and preheat to 450 degrees.
• Spritz the pizza stone with water and, after 30 seconds, place as many pitas as you can on the stone without overlapping.
• Leave alone for 3 minutes. The pitas should puff up.
• Remove from the oven and transfer to a cooling rack. The pita should now deflate. If, for some reason, it doesn't, put it in a microwave for 30 seconds after it has cooled down it softens the pita and does the trick.
• Stuff with falafel and fresh vegetables.
• Recipe courtesy: Holy Cow Vegan