Greek Pita Bread

Make the dough: In liquid measure cup, stir the sugar into 1 cup lukewarm water. Stir in yeast and set aside until foamy, 20 minutes. In the bowl of a stand mixer, stir together both flours and the salt. Make a well in the center and pour the yeast mixture, 1/3 cup of the oil and 1 cup luke warm water into the well. Mix with the dough hook on low speed until the dough becomes elastic and gathers around the hook - 5 minutes. By hand, shape the dough into a ball. Wipe out the mixing bowl and put the dough back in. Drizzle with 2 tbs oil and turn to coat. Cover with a cloth and set aside in a warm place to rise until doubled, 1 hour. Gently deflate the dough with hands, cover and let rest for 20 minutes. Shape the pitas: Turn the dough out onto a lightly floured counter. Divide dough into 12 even pieces. Shape into a ball and put on unloured section. Cup your had over it and quickly rotate your hand over the dough. As long as the dough is a little stuck to the counter, this motion shapes the dough into a tight even ball. On the floured surface, roll each peice into 1/8 inch thick round (7 inches across). Set aside on lightly floured surface. Cover with a damp cloth and rest for 1 hour...they will get puffy but won't rise. Preheat oven to 500?. Lightly sprinke dough with salt. Arrange on an unrimmed, ungreased baking sheet. Bake until golden, 5-6 minutes. Stack 3 - 4 high and wrap in a cloth kitchen towel. Serve immediately or let cool to room temp. Will keep 3 days refrigerated or 6 months in the freezer. Reheat to soften. These may of may not produce puffy pitas.