First, make the easy dough. Whisk the two flours, active dry yeast and salt together in a large mixing bowl just to aerate them. Then stir in the olive oil, followed by the water to bring the dough together. Bring it together into a large ball and turn it out onto a clean, floured surface. Knead the dough for 10 minutes to really activate the gluten and make the dough elastic. Then return it to the bowl and cover it. Let it sit in a warm, dry place for an hour to rest and double in size.

When the hour is up, pre-heat the oven to 450 and line two sheet trays with silicone mats. Drizzle a little olive oil on each mat and use a brush to coat the mat with it. Take the dough and punch it down. Then take a piece of the dough and roll it into a ball slightly larger than a golf ball. Press it down into a round disc and roll it out to be a more flat, thin disc on a floured surface. Transfer it to a baking sheet and repeat until you have 2 discs per baking sheet. Bake them for 8-10 minutes, rotating the trays halfway through.

Let them cool, then transfer them to a plate and get the next four discs onto the two sheets. Keep going in batches of 4 like that until the dough is all used. There should be enough to make 20, so 5 batches will be needed with a couple of minutes of cooling time between each batch. When the pita are all baked and cooled, keep what you need immediately sealed and out, then warm it up in the toaster when you need it. The rest can be frozen for months to pull out as needed to make personal pizzas, pita chips, to serve with falafel, you name it!!