- 4 ½ cups all-purpose flour, plus more for dusting
- 2 envelopes (1/4 ounce each) active dry yeast (2 ¼ teaspoons each)
- 1 tablespoon honey
- 2 ¼ cups warm water (about 110 degrees)
- 1 ½ cups whole-wheat flour
- 1 tablespoon coarse salt
- 1/3 cup extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for sprinkling
- In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 ½ cups all-purpose flour, the whole-wheat flour, salt, oil, and remaining 1 ¼ cups warm water.
- Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to an oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, 45 minutes.
- Punch down dough, and form into a ball; then turn out onto a flour surface. Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 pieces. Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down, flatten with your palm, and roll into a 6-inch round. Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels and repeat with the remaining dough. Let rest 30 minutes.
- Preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to keep warm. Bake remaining pitas and serve.
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.