1 package (2 1/2 teaspoons) active dry yeast
1 teaspoon agave nectar
1 1/4 cups warm water (105–115°F)
2 cups whole wheat bread flour
1 cup all purpose flour, or whole-wheat flour
1/4 cup olive oil
1 teaspoon salt
1) Stir together yeast, agave nectar, and 1/2 cup warm water in a large bowl, then let stand until foamy (2 minutes)
2) Mix flours together in a large bowl. Fold in salt.
3) Add remaining 3/4 cup warm water to the yeast mixture. Add flour to the yeast mixture, 1/2 cup at a time until a ball begins to form.
3) Add remaining 3/4 cup warm water to the yeast mixture. Add flour to the yeast mixture, 1/2 cup at a time until a ball begins to form.
4) Turn out dough onto a floured surface and knead for 8 to 10 minutes until it is smooth. Form dough into a ball and put into large bowl. Cover bowl with plastic wrap and let dough rise at room temperature until doubled in bulk, about 1 hour.
5) Punch down dough and cut into 6 pieces. Form each piece into a ball. Roll out each ball so that it is about 1/2 inch thick, and roughly 7 inches wide. Loosely cover pitas with clean kitchen towels and let stand at room temperature 30 minutes.
6) Preheat oven to 500°F. Transfer pitas directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 2 minutes more. Let cool slightly before serving. Enjoy!
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