• Activate the yeast: Add 6 grams active dry yeast and 2 teaspoons sugar to the 440 grams warm water (95–100°F) in a small bowl and let sit for 5 minutes

Mix the dry ingredients together

• In your large bowl, combine the 351 grams bread flour, 192 grams all-purpose flour, 96 grams whole wheat flour, and 12 grams salt, and whisk to evenly distribute.

Bring the wet and dry together

• Stir the yeast mixture and 2 tablespoons olive oil into the flour and stir to make a shaggy dough.

Knead until smooth and elastic

• Knead by hand for approximately 10 minutes or in a stand mixer on medium, 6–7 minutes, until the dough is smooth, stretchy, and a bit tacky.

First rise

• 2 hours at room temperature: Put the dough in a lightly oiled container, cover it, and allow it to rise at room temperature, preferably 75–78 degrees F, for 120 minutes
• . Return at the 1-hour mark to do one stretch-and-fold: wet your hand, take one end of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat four times. This develops gluten power without further kneading, then cover it up again and leave it on its own.

Divide and shape into balls

• Place the dough on a floured surface and divide it into 200 g dough balls. Roll each into a tight, smooth ball by pulling the surface taut and pinching the bottom closed. Take only just enough flour — little goes a long way.

Rest the dough balls

• Let the shaped balls rest, covered, for 30–40 minutes before rolling. Use this time to preheat your steel or stone at 500–550°F.

Roll out the pitas

• Roll each ball evenly to about ¼ inch (6 mm) thick, working from the center outward so the thickness stays even across the round.

Bake until they balloon

• Bake on the thoroughly preheated steel or stone at 500–550°F until the pitas puff up and balloon. Work in batches, rolling out the next pita while the current one bakes so they go in one after another.