1 package rapid rise yeast
1/2 cup warm water, 105 - 115°F
1 tsp. sugar

2 1/2 cups all-purpose flour
1 cup whole wheat or white whole wheat flour
2 Tbsp. cornstarch
2 tsp. salt
1 tsp. sugar

1 cup warm water
2 Tbsp. olive oil plus extra for greasing dough

Combine yeast with 1/2 cup warm water and 1 tsp. sugar in medium bowl. Set aside to proof.

In the bowl of an electric mixer combine flours, cornstarch, salt and remaining teaspoon of sugar.

When yeast mixture has proofed, about 10 minutes, add the 1 cup additional water and olive oil. Pour into dry ingredients and mix with dough hook on low speed until well combined. Increase speed of mixer to medium and knead for 5 minutes.

When dough is kneaded and supple, remove from mixing bowl, lightly coat with olive oil and place back in bowl. Cover tightly with plastic wrap, place in a warm draft free location and allow dough to rise until doubled.

When dough has risen remove from bowl onto a lightly floured board and divide into 8 equal sized pieces. Form each piece into a ball pinching seams and placing seam side down on a baking tray. Cover dough balls with plastic wrap and allow to rest for 1 hour.

Place two baking sheet in lower and upper thirds of oven and preheat to 450 F.

Roll each of 4 dough balls on lightly floured board forming each into a thin 7 – 8” circle. Place two of the circles onto each of the preheated baking sheets and bake for 5 minutes until puffed.

Remove the pita from the oven allowing them to deflate and cool. Repeat with remaining dough.

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