Dissolve 2 1/2 tsp of dry active yeast in 1 cup of warm water for about 10 minutes. In your mixer bowl, add 3 cups of whole wheat flour and 1/2 tsp of salt. Turn the mixer on low and slowly add the water/yeast mixture. You want to form a stiff dough and mix it for about 5 to 8 minutes, until smooth and elastic. You may have to add more water or more flour, depending on how the dough appears.
Coat the dough with some olive oil, place in a bowl and cover with plastic wrap and a clean towel. Put in a warm place and let the dough rise until doubled in size (this could take an hour or longer). Divide the dough into six pieces and let them rest under a towel for about 15 minutes.
With a pizza stone in the oven, preheat to 475 degrees. This usually takes a good 20 minutes because you want the pizza stone to be nice and hot. When the pizza stone is preheated, gently roll each ball of dough into a 6 inch circle.
Bake each dough circle on the pizza stone, for about 5 or 6 minutes each. They should puff up and begin to brown lightly. When the pita looks like it's about to pop, remove from the oven and place on a clean towel. It's best to let them completely cool before storing them, if you put them in a plastic bag while they are still warm, condensation forms and will soak the pitas.
These pitas are delicious with homemade hummus, tzatziki sauce, even with soup and pasta. They store well, but should probably be eaten within a week. I have heard that they can be frozen for several months, but have not personally tried it. And don't be upset if some of the pitas don't puff up perfectly, as long as they are cooked through, they taste delicious! This recipe does take some practice - but practice makes perfect!
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