Wheat Pita Bread

I thought for sure I had already posted this, but I can't find the post anywhere, so here it is again!

Ingredients:

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 1 1/2 c. all-purpose flour
• 1 1/2 c. whole-wheat flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Directions

1. Stir together water and yeast in the bowl of a kitchenaid mixer fitted with a dough hook.  Let stand for 5 minutes, or until yeast is dissolved and foamy.
2. Stir in remaining ingredients.  Turn mixer to medium speed and knead for 10 minutes.  Transfer to a greased glass bowl and let rise until doubled, about 1 1/2 hours.  
3. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
4. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.