2 cups whole wheat flour plus 3/4 cups for kneading and rolling 2 tsp activated dry yeast 1 cup warm water 1 tsp turbinado sugar (can use white or brown sugar) 1 1/2 tsp salt 2 tsp extra virgin olive oil
In a large bowl, combine yeast and sugar with warm water (between 105 and 115 degrees Fahrenheit), stir well, and let settle for 5 minutes to activate.
Combine 2 cups whole wheat flour, salt, and oil with the palms until a dough ball forms. If the dough feels slightly moist, incorporate an additional tablespoon of flour until it forms a cohesive dough that can be kneaded several times.
Utilize a clean, damp dish towel to cover the basin. Place in a warm location and allow to proof for two hours.
Preheat a sheet pan and an oven to 375 degrees.
Place the dough ball on a counter or lightly floured cutting surface, then divide it into eight smaller spheres. Roll out to a thickness of approximately 1/2 inch and a diameter of 3 to 4 inches using a rolling pin.
Bake pita breads for 12 minutes on a hot sheet pan in a preheated oven. Once, rotate midway.