Homemade Pita Bread

Direction :

Make dough:
In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
Knead dough:
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 a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
Form dough into ball:
Punch down dough, and form into a ball; then turn out onto a floured surface.
Ball of dough
Lennart Weibull
Divide dough:
Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
Divided dough
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Roll each piece, pinch, and flatten:
Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
Dough being rolled and pinched
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Use rolling pin to form rounds:
Flatten each ball into a 6-inch round with a lightly floured rolling pin.
Bread being rolled with rolling pin
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Let rest:
Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.
Dough resting on baking sheet with cornmeal
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Bake:
Meanwhile, preheat oven to 500°F 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 towel-lined basket:
Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.
pitas in basket
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Storage
Pita bread is best served the same day it's made but can be kept in an airtight container at room temperature for up to one day. Alternatively, you can freeze the pita breads for up to three months
Variation
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za'atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.