This whole wheat pita bread yields maximum flavor with minimal effort. If you've never made yeast bread before, consider making this whole wheat pita as your gateway bread!
The rest following is all excerpted from Make Ahead Bread, p120:
These whole wheat flatbreads are perfect for ripping, dipping or topping. I like them topped with greens dressed with balsamic vinegar and good olive oil and a crumble of feta cheese. These are best served the day they're made, but the good news is that you don't have to make them all on the same day. The dough is good for at least 2 days and up to 4.
1 ½cups(6 3/4 oz) whole wheat flour (I used white whole wheat)
1 ½cups(6 3/4 oz) bread flour (I used King Arthur), plus more for dusting
1teaspoonkosher salt
2Tablespoonsolive oil, plus another 1 teaspoon as needed for the bag
Instructions
On Prep Day
Combine all the ingredients in a stand mixer with a dough hook and knead until a ball forms.
There's probably residual oil in the spoon you used to measure the oil. Drizzle that into a gallon-size zip-top plastic bag, or just add a teaspoon of oil to the bag. Place the dough in the bag, close the top, and refrigerate overnight or up to 4 days.
On Baking Day
Heat the oven to 375F and line several baking sheets with parchment paper.
Flour your work surface lightly. Turn out the dough and divide it into 6 pieces (for 6-inch diameter pitas) or 12 pieces (for 5-inch diameter pitas).
Form the pieces into balls, flatten them into disks, then use a rolling pin to roll them to the desired size. Place some on a prepared baking sheet; you can place the disks close together, but make sure they aren't overlapping. (I was able to place 3 on a sheet).
Bake until the bottoms have a few brown spots and the tops look dry and are lighter in color, about 5 minutes. It's fine if the breads bubble or puff up like balloons in the oven--they will deflate as they cool. (It took about 8 minutes in my oven to get some color on the bottoms of the pitas.)
Continue rolling and baking the pitas until all the dough is used up. As the pitas get done, stack them on top of each other, and cover with a clean kitchen towel. Serve warm or at room temperature.