Take a large bread bowl, a rolling pin and an unglazed quarry tiles. If you don’t have quarry tiles then use baking sheets or a heavy skilled that should be at least 9 inches in diameter.
Fill the large bread bowl with warm water and sprinkle yeast all over it. Make sure that the yeast is dissolved properly. After that, add whole wheat flour in the bowl one cup at a time. Add one cup of white flour after every cup of whole wheat flour. Stir it about 100 times in both directions, first clockwise and then counter-clockwise, so that the flour can be gluten free. Leave the sponge at room temperature for about an hour, two at max.
Sprinkle salt over the sponge and stir it using olive oil. When the dough is tough enough, place it over a bread board and knead it for about 10 minutes. Once the dough has risen to twice its size, gently punch it down. Store the dough in the refrigerator, which can last about 5 days.
Wrap the dough in a plastic bag if you want to store it to be used later. You can use that dough for a time period of one week for baking fresh pita bread. However, leave the dough in room temperature for a while before you can start baking.
The made amount of dough will approximately make up about 16 pita breads. These bread pieces would be about 8 to 9 inches in diameter and nearly a quarter inch think. The quantity of the pita bread can vary depending upon the size of each piece of bread you make.
Place unglazed quarry tiles or baking sheets on a rack in the oven. Leave at least one inch gap around them, allowing the air to circulate. Pre-heat the oven to 450 degrees before you place the unprepared bread pieces into the oven.
Bake each portion of dough for about 3 to 4 minutes each. Make sure it swells up in the shape of a balloon or until it starts to turn lightly golden. Take the prepared out of the oven and use it as per your need.