Yeast proofed in warm water and maple syrup anchors a dough of white all-purpose, whole wheat bread, and pastry flours, kneaded ten to fifteen minutes until smooth and baked on a hot pizza stone.
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Preheat convection oven to 400°F with a pizza stone inside. In bowl, combine water, maple syrup, and yeast. Proof for about 10 minutes or until mixture is foamy.
Add oil, salt, all-purpose flour, bread flour, and enough whole wheat pastry flour to create dough that pulls away from sides of bowl.
Knead dough about 10-15 minutes , using remaining pastry flour, until smooth dough has been created.
Transfer dough to clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for approximately 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare 6 pizza peels dusted with cornmeal or semolina.
Fold/turn dough. Rise dough again.
Divide dough into 16 equal-sized balls. Using rolling pin, roll each ball of dough into 1/8-inch thick, 6-inch circle and transfer to pizza peels.
Loosely cover dough with damp towels and set aside in warm place. Rise for about 15 minutes .
pita for approximately 3-4 minutes or until puffed. Don’t let pita brown, as that makes them too crisp.
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