Whole Wheat Pitas

Keep a couple of things in mind when making these. Retain as much air as possible in the dough, don't punch the dough down after it rises, and gently roll into discs to achieve an airy result. Also, get the oven really hot to create airy steam. The recipe suggests using white whole wheat flour.

1 tbsp sugar
1 package dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups bread flour
1 cup white whole wheat flour divided
2 tablespoons 2% Greek style yogurt
1 tbsp extra virgin olive oil
3/4 tablespoon salt
Olive oil cooking spray

Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3/4 cup whole wheat flour, yogurt, oil and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic, about 10 minutes; add enough of remaining whole wheat flour 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Place the oven rack on lowest shelf. Preheat the oven to 500 degrees. Divide dough into 8 portions. Working with one portion at a time gently rolling each portion into a 5 1/2 inch circle. Place 4 circles on each baking sheet. Bake 1 at a time at 500 for 8 minutes or until puffed and browned. Cool on wire rack. Serving size 1 pita, 211 calories, 2.9g fat, 225mg sodium.