In a large bowl, mix the yeast, sugar and warm water until well combined. Add the whole wheat flour; stir until combined. Set bowl in a warm place for 15 minutes.

Once yeast mixture has rested, add all purpose flour, salt and olive oil; stir until well combined. (Note: Dough will look somewhat dry at this stage.)

Turn dough out onto well-floured countertop. Knead for 2-3 minutes. Cover dough and let rest for 10 minutes. Knead dough for 2 more minutes.

Put dough back into the bowl and cover with plastic wrap. Place bowl in a warm location for 1½-2 hours, or until dough has doubled in size.

Preheat oven to 475°F. Place a heavy-bottomed baking sheet on the bottom rack of the oven while it preheats. (Note: A pizza stone works great here if you have one!)

Gently fold dough and divide into 8 pieces of equal size. Roll each piece into a loose ball. Cover dough and let rest on countertop for 15 minutes.

On a well-floured countertop, roll each piece of dough into an 8” circle. (Tip: Keep remaining dough covered when you aren’t working with it.)

Place two rolled-out pieces of dough onto the baking sheet or pizza stone. Let bake for 2 minutes. Using tongs, flip the dough over and bake for 1-2 more minutes. (Note: The dough will puff up while baking. To make the flipping process easier, remove the extra racks in your oven.)

Remove baked pita and repeat with remaining unbaked dough.