Wheat Pita Dough

2 1/2 c warm water (110 F)
1 1/2 tsp Active Dry Yeast
1 tbsp honey
2 c wheat flour
3 c white all purpose flour
1 tsp salt
1 tsp veg oil or vegetable oil non stick spray
extra white flour as needed

Dissolve yeast in small bowl in warm water.  Add honey and let sit 10-15 minutes until slightly frothy.  Combine flours and salt in a large metal bowl.  Make a depression in the center of the flours and slowly add yeast water.  Stir with a wooden spoon until elastic and sticky.  Place on a well floured surface and with floured hands knead 10-15 minutes until no longer sticky.  Coat a large bowl with either 1 tsp of vegetable oil or with non stick spray.  Allow to sit covered for 3 hrs-will come close to doubling in size.  Separate into 10-12 balls.  Preheat oven to 500 F and place rack at lowest setting.  Roll each ball on a floured surface with a floured rolling pin until 5-6 inches in diameter  and about 1/4 inch thickness.  Bake 2 per cookie sheet at a time for 4 minutes until starts to puff and then flip and bake for another 2 minutes.  Remove, cool on a cooling rack while the next 2 cook.  May be stored in a plastic zip lock bag for up to a week in a bread box or refrigerator.  Also can be stored in a freezer bag in the freezer for a month.