2cupswhole wheat flour plus 3/4 cups for kneading and rolling
2tspactivated dry yeast
1tspturbinado sugar (can use white or brown sugar)
1 1/2tsp salt
2tspextra virgin olive oil
Add yeast and sugar to warm water (Between 105 and 115 degrees F) and stir well, let sit for 5 minutes to activate in a large bowl
Add salt, oil and 2 cups whole wheat flour and mix with hands until a ball of dough forms. It will feel slightly wet so you can add a little more flour until it comes together and you can knead it a few times. (This is why recipe calls for an extra 3/4 cup flour for kneading)
Cover bowl with a clean, damp dish towel. Put in a warm place and let sit for 2 hours to proof.
Preheat oven and sheet pan at 375 degrees.
Take dough ball and put on lightly floured cutting board or counter and divide in 8 smaller balls. Roll out flat with a rolling pin to about 1/2 inch thick and 3-4 inches in diameter.
Place pita breads on hot sheet pan in preheated oven for 12 mins. Flip once halfway.