Activate the yeast

• In a bowl, mix the lukewarm water and the dry yeast.
• Add the sugar and mix well.

Make the dough

• Add the white flour and whole wheat flour and mix until almost no flour remains in the bowl.
• Add the salt and mix in.

Knead the dough

• Move the dough onto a work surface and knead by hand until smooth.
• If the dough feels dry, wet your hands and keep kneading so the flour absorbs the water.

Let the dough rise

• Shape the dough into a round, place it in a bowl and cover with a towel.
• Let it rest until nearly doubled in volume.

Shape and proof the pitas

• With a rolling pin, roll the pitas to about 0.5 cm thick.
• Place them on a towel to proof.

Bake the pitas in the pan

• Heat a large strong pan over medium heat.
• Bake the pita first on the side that touched the towel, then turn it to the other side after 10 seconds, turn back after another 10 seconds and keep flipping until a nice pocket forms.

Keep the pitas soft

• Move each baked pita to a basket or bowl covered with a towel to prevent drying and hardening.
• Fill the pitas with your favorite filling and serve.