Whole Wheat Pita

Great whole wheat version of Molly's pita recipe. Really good flavor and wonderful fluffy texture. I was getting a lot of cracks on the underside of my pita (the side that was on the counter during rolling and face down on the pan during cooking) so I flipped my pitas face down on the pan to cook (counter side up/ rolling pin side down) and this helped a lot! The cracks of course don't effect the flavor but can tear more easily when trying to stuff or scoop. Every pita puffed/had a nice pocket. Love that these can be baked 4-5 at a time on baking sheet. I usually bake 3 minutes, flip and bake 1 minute more.