Whole-Wheat Pita Bread

1 cake or pkg yeast
Pinch of sugar
1-1/4 C warm water, divided
1-3/4 C all-purpose flour
1-1/4 C whole-wheat flour
2 T olive oil
1/2 tsp salt

Dissolve yeast and sugar in 1/4 C warm water. Set aside for 10 minutes. Combine both flours, salt, and oil in a small bowl. Add remaining water and yeast mixture, stirring until the dough forms a ball. Transfer the dough to a floured surface. Knead until the dough is smooth and satiny, about 10 minutes. Use more flour as necessary while kneading. Divide the dough into 6 balls, rolling or pressing each into 1/4-inch thick rounds. Cover with a towel and let rise in a warm place for 45 minutes.

Transfer the pitas to a baking sheet sprinkled with cornmeal. Bake at 500° for 12 to 15 minutes, or until puffed and golden. Remove from oven and immediately puncture each pita with a sharp paring knife to allow steam to escape; place hot pitas in a covered pan to cool.