Pita bread looks impressive but is remarkably simple to make. Simply follow the Basic Dutch Oven Bread ratio of 5 parts flour to 3 parts water, but replace some of the white flour with wheat flour—the same proportions as for rye bread, in fact. So, you’ll need 12 ounces/340 grams bread flour or all-purpose flour and 8 ounces/225 grams whole-wheat flour.
Mix and ferment (initial rise) as with the sandwich dough. Then, after you punch the dough down, portion the dough into 3-inch/8-centimeter balls and allow to rise again. Meanwhile, preheat your oven to 425°F/218°C, with a baking stone or a rimmed baking sheet in the oven. When the dough has risen, roll each ball out to about ⅓ inch/8 millimeters thick, then bake on the stone or baking sheet until they puff and turn golden brown, about 5 minutes. Use as desired. Wrap them in aluminum foil and freeze if not using that day.