Makes 20 pita pockets
1-1/2 cups water 80 degree F/27 degree C
8teaspoon olive oil
4 teaspoon sugar
1-1/4 teaspoon salt
2 cups bread flour
1-1/2 cups whole wheat flour
2-1/2 teaspoon active dry yeast
Use dough cycle.
Place on a lightly floured surface.
Divide into 10 pieces. Shape each piece into a smooth ball.
Place 5 balls on a large baking sheet. Place remaining 5 balls on another baking sheet.
Let rise about 20 minutes.
With fingertips flatten each fall into a 6 inch circle.
Bake teaspoon 500 degrees F/260 degrees C for 5 minutes or until puffed and tops begin to brown.
Cut each in half to form 2 pockets.