Homemade whole wheat pita bread can either be dense and chewy, or light and airy - it's simply a matter of how you roll it out. This pita bread is ready to enjoy in just a few hours, most of it hands off time. I like to bake my pitas in a skillet on the stovetop - since I don't have a baking stone, it yields the most authentic results.
Spray a mixing bowl with olive oil spray and set aside.
Combine the yeast and water in the bowl of a stand mixer. If using active dry yeast, whisk the yeast and water then set aside 10 minutes and wait for the yeast to bloom. If using instant yeast, proceed to the next step.
Add the all purpose flour, wheat flour, olive oil, salt, and honey to the bowl. Fix the dough hook to the mixer, then mix on low speed until the dough comes together, 30-60 seconds. Increase to medium low speed and knead for 1-2 minutes until the dough is smooth and slightly tacky.
Turn out the dough into the oiled mixing bowl. Cover with a tea towel and rest until doubled in size, 2-3 hours.
Turn the dough out onto a floured surface and form into a disc shape. Divide the dough into 8 equal portions. Form each portion into a disc and dust the top and bottom with flour. Roll into a 6-7” disc - keep the pieces on the smaller side for doughy, chewier pita, and on the larger side for thinner, airier pita.
Heat a skillet (cast iron is best) over medium high heat until. The skillet is properly heated once a few droplets of water skid across the surface.
Place one disk into the skillet and cook until large bubbles form, about 2 minutes. Flip and cook on the remaining side for an additional 1 minute.
Remove the pita, tuck into a tea towel to keep warm, and repeat with the remaining dough. The pita will keep in a sealed container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Whole wheat needs additional time to rise, about 2 hours. Be sure the dough has doubled in size before you form into discs.
Don't over-bake! Cook until large bubbles form all over the surface, then flip and cook another 30 seconds.
Keep the warm pitas covered until ready to serve - this will help them soften up and will make it easier to open up the "pocket".