Name: Whole Wheat Pita Bread
Yield: Makes 8 (6-inch) pita loaves
Ingredients: 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons); 1 teaspoon honey; 1 1/4 cups warm water (105–115°F); 2 cups bread flour or high-gluten flour, plus additional for kneading; 1 cup whole-wheat flour; 1/4 cup extra-virgin olive oil; 1 teaspoon salt; Cornmeal for sprinkling baking sheets

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

Cooks' note:

Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.

Recipe notes

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