Combine all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 to 5 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow rise until doubled in size, about 1 ½ hours.
Place a large baking sheet or a large pizza stone on the lower oven rack, and preheat the oven to 500 degrees F.
Punch the dough down, divide it into 16 pieces, and gather each piece into a ball, keeping all of them lightly floured and covered while you work. Allow the dough balls to rest, covered, for 15 minutes to be easier to roll out.
Using a rolling pin, roll each dough ball into a circle about 8-inches in diameter and ¼ inch thick. Ensure the circle is smooth, with no creases or seams in the dough, preventing the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up.
Put 2 pita rounds at a time on the hot pizza stone and bake for 4 to 5 minutes, or until the bread puffs up like a balloon and is pale golden. *(Watch closely; they bake fast).
Remove the bread from the oven and place it on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep the Whole Wheat Pita Bread soft
Enjoy