Whole Wheat Pita Bread

I know, it's strange how much bread I've been baking in August.
Bread is my de-stresser, my therapy, my physical outlet (I firmly believe of the throwing of dough on the counter)

I made 2 different types of bread this morning-to-afternoon.
Whole wheat pita, and cranberry walnut bread, both are to be gifted away.
There's something very grandmotherly about giving somebody a loaf (or stack) of bread for a gift. Unlike brownies or cookies, nobody can assume it was made from a mix or prepackaged dough, it has a certain heft that makes me feel like it actually counts as a gift.

Now that I'm finished singing the praises of loaves of bread, let's sing about flatbread, specifically the pita.
Boy, oh, boy, the pita! Firm, bubbled, pocketed vessel of hummus.
Baked into chips, used to clean out the bowl of spicy soups, simple to make, and so fun to shape from little balls into rounds.

These hold flavors beautifully, garlic, herbs, even a little parmesan cheese can be added to the top or middle of the rounds for a more flavorful bread, but that'll be another post. For now, we'll focus on plain pita, hummus' favorite friend.

Whole Wheat Pita
Makes 16 (2 oz) pitas

3 1/2 cups white whole wheat flour
3/4 cup warm water (105-110ºF)
1 tbs dry active yeast
2 tsp sugar
2 tsp salt
2 tbs olive oil, divided

In a small bowl or measuring cup, mix the water, sugar, and yeast. Let the mixture proof for 5 minutes, or until foamy. If the mixture does not foam, repeat this step with new yeast.
In a large bowl, mix the flour and salt. Add the yeast mixture and 1 Tbs of olive oil to the flour.
Mix with a fork until thoroughly combines (about 3 minutes)
Turn the dough out onto a floured surface and continue kneading for about 6 more minutes, until the dough is smooth and elastic.
Form the dough into a ball and coat with the remaining oil. Place back in the mixing bowl, and allow to sit, covered with a warm kitchen towel, for about an hour and a half, or until doubled in size.

Once risen, preheat the oven to 500ºF and turn the dough out onto a clean work surface.
Divide the dough into quarters, careful not to press the air out of the dough.
Flatten each quarter into a square, about 1 inch thick, and cut the square into quarters.
Roll the 16 pieces of dough into balls. Cover the balls with a kitchen towel and allow to rise again until slightly risen, about 20 minutes.
After the second rising, roll the dough into 6 inch rounds on a floured surface and place on a heated pizza stone or bottom of an overturned baking sheet.
Cook the pitas for about 2 minutes, or until puffed.
Eat with hummus, bake into chips, use to soak up soup; enjoy them in whatever way you please!