WHOLE WHEAT PITA BREAD

Steps:

• Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
• Let stand for about 10 minutes; until water is frothy.
• Combine flours in a large bowl.
• Whisk 1/2 cup flour mixture into yeast mixture until smooth.
• Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
• Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
• Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
• Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
• Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
• Lightly sprinkle corn meal on two baking sheets or pizza peel.
• Once doubled, punch down and cut into 8 pieces.
• Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
• Transfer rounds to baking sheets sprinkled with cornmeal.
• Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
• Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500°F .
• Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
• Bake until puffed and pale golden, about 2 minutes.
• Turn over with tongs and bake for 2 minute more.
• Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
• Bake each circle for 4 minutes until the bread puffs up.
• Storing Pita Bread:.
• Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350º F oven.