Whole Wheat Pita

This is the plushest, most tasty pita I have made in a long time. This has just the right chew and extra flavorful from an extended ferment and the good dose of olive oil. I made a half recipe and each one puffed nicely. Never made pita with egg ( this calls for egg whites) and I was pleasantly surprised. Make these all the time and have realized that the perfect "puff" is accomplished with a thin-ish pita (closer to 1/8 inch thick) and oven temp of 500 (550 was too hot in my oven). Also they can also be baked 3-4 at a time on a baking sheet.